BEAN JELLY WITH CHILE VINEGAR SAUCE
Steps:
- Make jelly:
- Bring water, mung-bean starch, and salt to a boil in a 2- to 3-quart heavy saucepan, then boil over moderate heat, stirring constantly, until mixture is very thick and translucent, about 3 minutes. Transfer to an 8-inch square baking dish and cool to room temperature, about 45 minutes. Cover surface with plastic wrap and chill until jelly is firm, about 2 hours.
- Make sauce:
- Stir together soy sauce, vinegar, sugar, oils, ginger, and garlic in a large bowl until sugar is dissolved.
- Assemble dish:
- Run a thin knife around side of jelly to loosen, then unmold onto a cutting board. Cut jelly into 3 strips, then cut each strip crosswise into 1/4-inch-thick slices. Carefully transfer to sauce in bowl, then gently stir in scallions and daikon. Serve with Sichuan-pepper oil and red-chile oil on the side.
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- Turn the heat to low. Quickly pour in the starch and water mixture while stirring constantly with a spatular (see note 2).
- Remove the pan from the heat once you see big air bubbles coming up and the mixture appears to be translucent.
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