Active Time

　　40 min

　　Total Time

　　3 1/4 hr

　　A signature food of Yunnan (each town has its own version, available at every restaurant and street stall), bean jelly has the consistency of very firm Jell-O. The vinegar and chile in this dish reflect the proximity of Sichuan province. For sources for the mung-bean starch, Chinese black vinegar, and daikon.

　　

Ingredients

Makes 4 to 6 (first course or snack) servings

　　

For jelly

2 3/4 cups water

　　1/2 cup mung-bean starch

　　1/2 teaspoon salt

　　

For sauce

2 tablespoons soy sauce

　　1 tablespoon Chinese black vinegar (preferably Chinkiang)

　　2 teaspoons sugar

　　2 teaspoons Sichuan-pepper oil , or to taste

　　1 teaspoon red-chile oil

　　1 teaspoon finely grated (with a rasp) peeled fresh ginger

　　1/2 teaspoon finely grated (with a rasp) garlic

　　3 large scallions (white and pale green parts only), cut into very thin shreds

　　1 (3-inch) piece daikon (also called Chinese radish or luo bo), peeled and cut into matchsticks

　　Garnish: chopped scallion greens; chopped roasted peanuts

　　

Make jelly:

Step 1

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:

Step 2

Stir together soy sauce, vinegar, sugar, oils, ginger, and garlic in a large bowl until sugar is dissolved.

　　

Assemble dish:

Step 3

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.

　　Cooks' note:

　　Jelly can be chilled up to 1 day.