This is a perfect dish to make when you have an abundance of green beans during hot summer months. You may substitute green beans with eggplants, shishito peppers, okra, peppers, or zucchini or all of them because the combinations are endless.
Although the vibrant color of the green beans will diminish, this dish holds well in the refrigerator until the next day.
Homemade ponzu sauce is easy to make and way better than the store-bought. Click here. for our ponzu sauce recipe.
This dish was purchased in Suwa, during our Culinary Tour to Japan.
Warm Green Beans Salad with Ponzu
- 14 oz green beans washed and trimmed
- 1 medium tomato coarsely chopped
- 1/2-3/4 cup ponzu saue Click here for home-made ponzu recipe
- 1/2 teaspoon garlic powder
- vegetable oil for frying about 2 cups
- Gather ingredients.
- In a medium pan (stir-fry pan works well), add approximately 2 cups of cooking oil and heat it to about 325 degrees.
- Work in batches gently fries the green beans until the skin is soft, about one minute. Take the beans out on a paper towel. Continue cooking until all the beans are fried. Note: make sure the oil gets hot in between frying.
- In a medium bowl, toss together green beans, chopped tomato, garlic powder, and ponzu. Let the green beans soak up ponzu sauce, about 10-15 minutes.
- Serve warm or room temperature.