5-minute green beans and mushroom salad
How do you cook a delicious vegetable side dish in five minutes? You use the microwave oven. Recipe for my easy chili ginger vinaigrette is included.
Servings 2 people
Equipment
- Microwave oven
Ingredients
- 100 grams haricot verts (3.5 oz)
- 100 grams shimeji (3.5 oz) root ends cut off and discarded
- 1 teaspoon salt
Chili ginger vingaigrette
- 1 tablespoon rice vinegar
- ½ teaspoon brown sugar
- 1 teaspoon ginger sauce
- 1 teaspoon chili oil with the flakes
Optional garnish
- thinly sliced scallions
- toasted sesame seeds
Instructions
- Rinse the haricot verts; do not wipe dry.
- Dump into a microwaveable bowl and toss with half a teaspoon of salt.
- Scatter the shimeji on top and sprinkle in the rest of the salt.
- Pour two tablespoons of water into the bowl (pour it along the edges so that the salt you sprinkled in do not get mixed with the water at this stage).
- Cover the bowl tightly with cling film.
- Pierce the cling film in four to five spots to create steam vents.
- Microwave the haricot verts and shimeji on medium-high for five minutes.
- While the haricot verts and shimeji are cooking, mix all the ingredients for the vinaigrette until the sugar is fully dissolved.
- Take the bowl out of the microwave and carefully peel off the cling wrap.
- Drizzle the vinaigrette over the haricot verts and shimeji.
- Optionally, garnish with scallions and sesame seeds before serving.