|0.225||KG||Chinese long beans|
|0.085||KG||Sunflower seeds, toasted|
|0.00125||KG||Ground black pepper|
|0.03||LITER||Fresh tangerine juice|
|0.014||KG||Light brown sugar|
Trim the beans, cut into 4-cm lengths, and cook in boiling water until tender. Drain and cool.
Trim the peels from the tangerines. Working over a bowl to catch the juices, cut the segments out from between the membranes, removing seeds, if any. Squeeze the juice from the leftover membranes and reserve for the vinaigrette.
Combine the beans, tangerine segments, onions, and sunflower seeds in a large bowl. Season with the salt and pepper.
To make the vinaigrette, combine the cornstarch with 1 tsp/0.005 LIT water to form a slurry. Bring the stock to boil. Add the slurry and stir until the stock has thickened, about 2 minutes. Cool to room temperature. Combine the remaining vinaigrette ingredients and whish into the thickened stock.
Toss the bean mixture with the vinaigrette. The salad is ready to serve now at room temperature or it may be chilled for up to 24 hours before serving.