Braised Snake Beans with Konjac
How to Make Delicious Braised Snake Beans with Konjac for a Chewy and Refreshing Texture
Today, we’re cooking with konjac, a popular low-calorie food often consumed for diet purposes. This recipe features konjac braised with snake beans, adding a delightful crispness. It’s a healthy and flavorful dish that’s perfect as a side for any meal.
Main Ingredients- 1 pack Snake Beans (approx. 200g)
- 1 package Konjac (500g)
- A little cooking oil (for stir-frying)
- 150ml Water
Cooking Instructions
Step 1
First, rinse the konjac thoroughly under cold water to remove any impurities. Then, cut the konjac into rectangular pieces, about 1cm thick, to a bite-sized size. Cutting them not too thick will help them absorb the sauce better and improve the texture.
Step 2
Make a long slit, about 1 to 1.5cm deep, in the center of the wider side of each konjac piece. This step is essential for shaping the konjac into a twisted ‘pretzel’ or ‘braid’ style.
Step 3
Hold both ends of the slit konjac piece. Push one end through the slit and pull it through, twisting it to create the charming braided shape. The unique shape makes this dish visually appealing and fun, especially for kids!
Step 4
Prepare the snake beans by removing their stems. While sometimes stems are left on for aesthetic appeal in kimchi or braised dishes, we’ll remove them here for a cleaner look. Use a fork to poke 2-3 holes in the top and bottom parts of each snake bean. This prevents them from bursting during cooking and allows the seasoning to penetrate the beans effectively.
Step 5
Place the braided konjac pieces into a pot. Add 150ml of water and 1 teaspoon of salt. Bring to a boil over high heat, then blanch for just about 30 seconds. This brief blanching helps to remove any faint ‘konjac’ smell and makes the texture even more springy and firm.
Step 6
Drain the blanched konjac using a sieve and immediately rinse it under cold running water to cool it down. This rapid cooling helps the konjac maintain its firm and chewy texture.
Step 7
Now, let’s prepare the braising sauce. In a pan, add the drained konjac. Pour in 8 tablespoons of soy sauce and 0.5 tablespoon of minced garlic. Add the 150ml of water and start simmering over high heat.
Step 8
Let the mixture simmer and reduce over high heat. When about half of the liquid has evaporated, add the prepared snake beans. Reduce the heat to medium-low and continue to cook, allowing the konjac and beans to absorb the flavors.
Step 9
Once the snake beans start to soften, add 3 tablespoons of oligosaccharide. The oligosaccharide will add a lovely gloss and a subtle sweetness to the dish. Stir continuously, as if stir-frying, until the sauce has mostly reduced and coats the konjac and beans evenly. Be mindful of the heat to prevent burning.
Step 10
When the sauce has thickened and coats the ingredients with a glossy sheen, turn off the heat. Finally, stir in 1 tablespoon of sesame oil and 1 tablespoon of toasted sesame seeds for a rich, nutty aroma. Mix well to distribute.
Step 11
Your chewy and savory Braised Snake Beans with Konjac are ready! The combination of springy konjac and crisp snake beans makes this a delicious side dish. You can also serve it over rice for a simple yet satisfying meal. Enjoy!
