Green Bean Jelly Szechuan Style Recipe

Prepare starch slurry

In a medium bowl, whisk 1 cup mung bean starch with 1 cup cold water until smooth and lump-free to make a slurry.

In a separate pot, bring the remaining 2 cups water to a near boil over medium heat. Add 1 tsp salt to the hot water and stir.

Slowly pour about a quarter of the hot water into the starch slurry while whisking constantly to gently raise the slurry temperature. Continue by pouring the slurry back into the pot with the remaining hot water, whisking continuously to prevent clumps.

Return the pot to medium-low heat and cook, stirring constantly with a heatproof spatula, until the mixture thickens and becomes glossy and translucent — about 4–7 minutes. The texture should be like a thick, smooth paste that holds together.

Lightly oil a shallow rectangular baking pan or mold (about 8x8 inch or similar) with 1 tbs neutral oil. Immediately pour the hot jelly mixture into the oiled pan and smooth the top with an oiled spatula to an even thickness (about 1/2 inch for bite-size slices, up to 3/4 inch for larger pieces).

Cool to room temperature, then refrigerate for at least 2 hours (or until fully set) to firm up.

When set, unmold the jelly onto a cutting board. Using a sharp knife moistened with hot water (wipe between cuts), slice into bite-sized strips or rectangles (about 1/2 inch wide by 2 inches long) and arrange on a serving platter. Keep chilled while preparing dressing.

Prepare Szechuan peppercorns: dry-toast 1 tsp Szechuan peppercorns in a small skillet over low heat for 1–2 minutes until fragrant. Remove from heat and crush lightly using a mortar and pestle or spice grinder. Set aside.

Mix the dressing: in a bowl combine 3 tbs light soy sauce, 1 tbs Chinkiang or rice vinegar, 2 tbs Szechuan chili oil, 1 tsp toasted sesame oil, 3 tsp minced garlic, 1 tsp minced ginger, 1 tsp granulated sugar, and the crushed Szechuan peppercorns.

Taste the dressing. If it’s too strong or thick, thin with up to 2 tbs light chicken or vegetable stock (or water). Add a 1 tsp splash of rice wine or Shaoxing wine if using. Adjust salt and pepper to taste.

Finely slice 4 scallions on a bias, julienne 1 cup cucumber, and chop 0.5 cup cilantro. Lightly toast 2 tbs sesame seeds in a dry skillet until golden and fragrant. Coarsely crush 0.5 cup roasted peanuts or toasted walnuts, if using.

Combine toppings: in a small bowl toss sliced scallions, cucumber, cilantro, sesame seeds, and crushed nuts so toppings are ready to dress the jelly.

Place the chilled green bean jelly pieces on a wide shallow serving platter or in individual shallow bowls for catering portions.

Spoon the Szechuan dressing evenly over the jelly pieces — use about half the dressing to start, allowing some to pool under the jelly for flavor. Reserve a small amount of dressing for guests to add if desired.

Scatter the prepared topping mixture (scallions, cucumber, cilantro, sesame seeds, and nuts) evenly over the dressed jelly to provide texture and brightness.

Let the plated jelly sit 5–10 minutes at room temperature so flavors meld, or serve immediately chilled. Offer additional chili oil, crushed Szechuan pepper, or soy sauce at the table for adjustments.

For catering: arrange in shallow hotel pans lined with parchment or on platters. Keep chilled until service, and replenish garnish and dressing as needed. Each pan serves as an easy grab-and-go cold appetizer.