Star Anise Three Bean Medley

The delicate star anise aroma sets a rich and exotic undertone to this memorable dish. Easy to prepare, it is wonderful either hot or cold. Modern recipes are often described as “one skillet dishes.” That’s nice, but in more classical cooking, like the forms I was trained in, sometimes it seems every pot and pan in the house has been called upon. This recipe represents the middle path. It’s still quite easy to prepare, but it does require two skillets! 

Yield: 4 Servings | Prep Time: 20 Minutes | Cooking Time: 15 Minutes

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ingredients

• 4 star anise pods

• ¼ cup boiling water

• 1 pound green string beans

• ¼ pound sugar snaps

• ¼ pound snow peas

• 1 cup sliced jicama

• 2 tablespoons vegetable oil

• ¼ cup minced shallot

• 1 clove garlic, sliced thin

• 2 teaspoons minced ginger

• ¼ cup toasted pine nuts

• Salt and pepper to taste

directions

1. Place the star anise in a small mixing bowl and cover with the boiling water. Set aside for 20 minutes.

2. Trim and discard the ends and strings from the beans and set aside each type of bean separately.

3. Heat 1½ tablespoons of the oil over medium high heat until hot, but not smoking. Add the minced shallot and string beans then toss to coat with oil. Continue to cook, tossing frequently, until the beans have begun to blister, about 2 minutes. Reduce heat to low and cover the pan and continue to cook, tossing occasionally, until almost tender, about 12 minutes.

4. In a separate skillet, heat the remaining oil over medium high heat. Add the jicama and toss to coat with oil. Cook for a couple of minutes until the jicama has browned slightly, then reduce the heat and stir in the garlic along with the sugar snaps, snow peas and star anise along with their soaking liquid

5. Cook, uncovered and stirring often, for 4-5 minutes only. The beans should be vibrant green and just tender.

6. As these beans cook, check the string beans. They should be tender. Raise the heat to medium high to blister the exterior of the beans evenly, then transfer the snow peas, sugar snaps, jicama and star anise into this skillet. If soaking liquid remains, cook it at a high boil to reduce to just about 1 tablespoon, then drizzle this into the main skillet.

7. Toss to combine and serve piping hot.