Chinese Green Bean Salad
1 pound fresh green beans
1 T. finely chopped fresh ginger root
4 t. dry mustard powder
1 T. cold water
2 T. reduced-sodium soy sauce
3 T. rice or cider vinegar
2 t. dark-roasted sesame oil
Trim and slice the beans crosswise, into 1-inch lengths. Cook in rapidly boiling water about 5 minutes, or until crunchy-tender.
Drain beans, chill in cold water, and drain well.
Mix the dressing and toss with the ginger root and green beans.