Bean Jelly With Chile Vinegar Sauce

• 2 3/4 cups water
• 1/2 cup mung-bean starch
• 1/2 teaspoon salt
• 2 tablespoons soy sauce
• 1 tablespoon Chinese black vinegar (preferably Chinkiang)
• 2 teaspoons sugar
• 2 teaspoons
• , or to taste
• 1 teaspoon
• 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

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.
2. Stir together soy sauce, vinegar, sugar, oils, ginger, and garlic in a large bowl until sugar is dissolved.
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
4. and
5. on the side.

water, mungbean starch, salt, soy sauce, chinese black vinegar, sugar, ginger, garlic, scallions, scallion greens

Taken from www.epicurious.com/recipes/food/views/bean-jelly-with-chile-vinegar-sauce-238708 (may not work)