This week for Tyler Florence Fridays I made his tempura string beans with a ginger, garlic, and sesame aioli. It was a perfect and delicious side to my peanut butter chicken. The tempura was thick, light, and fluffy. When I whisked in the cold club soda it bubbled up like lava and come dangerously close to over-flowing the bowl. I really like Tyler’s clever idea for the aioli. Minced garlic, red chile, and ginger (I also added sesame seeds) are sautéed in sesame oil and later used to sprinkle over the string beans. The fragrant and flavorful oil is then used to make the aioli. I love how he tied the two together.
My first batch came out almost like fritters so I thinned out the batter with a little bit more club soda. The batter was delicate and crunchy and encased the string bean trapping its moisture and sweet, crispy flavor inside. The aioli was wonderfully cool in contrast to the warm beans and spicy-hot at the same time. True bliss.