I’ve recently been doing a lot of experimenting with balsamic vinegar reductions and I love the taste and how easy it is to make.
I have used it as a salad dressing and with vegetables and I’ve heard that it also goes great with fruits, however I have not tried it as yet, but I will.
The Asian Inspired Green Beans in a Balsamic Reduction Sauce is savory and flavorful. The balsamic reduction brings sweet and tangy flavor notes to the green beans while the sesame seeds and the tamari soy sauce lends an Asian flavor to the dish.
So what is a balsamic reduction. A Balsamic reduction is simply the process of bringing balsamic vinegar to a slow boil, in a stainless steel saucepan, until it is reduced to a consistency similar to that of syrup or honey. A balsamic vinegar that is not too expensive with a good taste would be prefect for this reduction.
While it is boiling you will want to keep an eye on it. The more it reduces in the pan, the more it is prone to burning. If the bubbles become too high, lower the heat so that the bubbles are reduced. I usually keep stirring it to see how thick it is getting so that I can remove it when it reaches my desired consistency. The longer it boils, the thicker it becomes when it cools.
If the reduction becomes too difficult to work with once it cools, you can add a little water or gently warm it and that will do the trick. Once you’ve reached your desired consistency, you can use it for salads, desserts, fruits and vegetables.
In this recipe, once I reached my desired consistency, I added chopped garlic, a tsp of vegan butter and a tbsp of gluten-free tamari soy sauce to the balsamic reduction.
Once it was fully incorporated, I added the green beans and sauteed until tender and topped with toasted sesame seeds. An addition of rice or quinoa makes this an amazing vegan/ vegetarian meal. This meal can easily be paired with a protein or meat if necessary.