Seared Snap Beans in Sesame Chicken Slurry
Yield - about 35 servings (1 - 2 hotel pan)
8 LBS FRESH SNAP BEANS
3 CUPS CHICKEN STOCK
2 TBSP CORNSTARCH
3 OZ PEANUT OIL
12 OZ WATER CHESTNUTS (Sliced)
2 TSP DILL WEED
1 TSP SESAME SEED OIL
Wash the beans thoroughly, snip a 1/4 inch off of both ends of the bean pods and cut in half (about 3 long). Place the snap beans in a plastic trash bag, squeeze out the air, twist the top and tie. You can refrigerate the beans for 24 hours this way with little loss of freshness (to the ends).
In a mixing bowl, combine the stock and cornstarch, use a whisk to insure that no lumps form with the cornstarch.
Unless you have a 24 inch wok, divide up all ingredients in half and cook only half of the ingredients at a time. (See Chefs Notes below.) Heat wok over highest heat setting for 30- 45 seconds. Pouring oil into wok using a circular fashion by adding it at the edges and allowing it to flow towards the center of the wok. Add beans to the wok and sear them, it is important to continuously turn over the beans to insure that they do not burn, but sear. Add water chestnuts and cook for 1 - 2 minutes, sprinkle in dill weed and pour in slurry. The cornstarch in the slurry will thicken and add a glisten to the vegetables. Finally sprinkle in sesame seed oil, fold and serve .
If a wok is not available then use a large brazier and over very high heat cook the snap beans. It may be difficult to sear the snap beans this way, but at least all of the vegetables can be cooked at once.
Place the snap beans in a 2 hotel pan, garnish with fresh dill weed sprigs.
The largest wok that I have is 16 inches in diameter. It will cook only about 5 pounds of product at a time. If I would try to fill the wok to capacity (it probably would hold all of the ingredients at one time) it would be difficult to turn the beans and not sear them properly. A batch only takes about 3 minutes to cook and thus is really no problem to do two batches or as many as you need.
Because the cooking of this dish is very showy and produces such a great aroma, it is a great dish to prepare at a Chef manned station.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: November 21, 2016.