Tomatoes, Long Beans, Sesame Paste, Sichuan Pepper, Cilantro, Chili Oil (vegan) Recipe

Wash tomatoes and long beans. Core tomatoes and cut into bite-size wedges or 1-inch chunks; measure about 3 cups. Trim ends of long beans and cut on the diagonal into 1–1½ inch pieces to yield about 2 cups.

Bring a medium pot of salted water to a boil. Blanch the long beans for 1–2 minutes until bright green and just tender-crisp. Prepare an ice bath. Immediately transfer beans to the ice bath to stop cooking, then drain and pat dry.

Arrange the tomato chunks and blanched long beans in a shallow serving bowl (or divide between bowls) as the base for the dish.

In a small bowl, combine 1/2 cup tahini, 2 tablespoons light soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar, 1 teaspoon sesame oil, and 1/2 teaspoon salt.

Whisk in 1/4 cup warm water a little at a time until the mixture loosens into a smooth, pourable dressing. Adjust water for desired thickness — it should be creamy but pourable.

Stir in 1/2 teaspoon freshly ground Sichuan peppercorns to the sesame dressing. Taste and adjust seasoning (add more soy for saltiness, more vinegar for brightness, or a splash more water for consistency).

In a small, heatproof bowl place 2 tablespoons crushed dried red pepper flakes, the minced garlic (1 tsp), and minced ginger (1 tsp).

Heat 1/4 cup neutral oil in a small saucepan over medium heat until shimmering but not smoking (about 300–325°F / 150–160°C if using a thermometer). Remove from heat and immediately pour the hot oil over the chili flakes, garlic, and ginger in the bowl. The oil will sizzle and bloom the aromatics—let cool for 5 minutes.

Strain the oil through a fine-mesh sieve into a clean container if you prefer a clear oil, or leave the solids in for texture and extra flavor. Taste carefully and add a pinch (about 1/8–1/4 tsp) salt if desired.

Drizzle about 2–3 tablespoons of the sesame paste dressing evenly over the tomatoes and long beans. Use more or less depending on how saucy you like it.

Spoon 1–2 tablespoons of the fresh chili oil over the vegetables, distributing it so some areas get more heat. If you kept chili solids, add a few for texture.

Sprinkle 2 tablespoons sliced scallions, 1/2 cup chopped cilantro, and 1 teaspoon toasted sesame seeds over the top. Finish with an optional 1/4 teaspoon black or white pepper if desired.

Let the assembled bowl sit 5–10 minutes at room temperature to allow flavors to meld, then toss gently before serving so dressing and oil coat all pieces.