Chinese Long Bean and Pluot Salad

Makes 4 cups

1 1/2 pounds Chinese long beans, about 1 bunch (or green beans)

1 tablespoon canola oil

4 pluot plums, halved, pitted and thinly sliced

1/3 cup Plum Vinaigrette (see recipe)

4 scallions, white and green parts, cut on bias

1/2 teaspoon coarse salt

1/4 teaspoon freshly ground black pepper

1. Bring a large pot of well-salted water to a boil. Prepare an ice bath by filling a large bowl halfway with water; add a tray of ice cubes.

2. Blanch the long beans for 3 minutes. Transfer to the ice bath. Once the beans are completely cool, drain then. Cut the beans on the diagonal into 2-inch pieces.

3. Coat a large skillet with oil; place over medium-high heat. When the oil is hot, add the beans and stir-fry until they start to shrivel and turn bright green. Transfer to a boil and let cool.

4. To the cooled beans, add the pluots, vinaigrette and scallions. Season with salt and pepper. Toss gently. Serve warm, cold or at room temperature.

Plum Vinaigrette

Makes 1 cup

1/2 cup hoisin sauce

1/3 cup plum sauce

2 tablespoons soy sauce

2 teaspoons sesame oil

2 teaspoons seasoned rice vinegar

1 teaspoon balsamic vinegar

1 small shallot, chopped

2 garlic cloves, smashed

2 teaspoons peeled, chopped fresh ginger

1/2 teaspoon Dijon mustard

1/2 teaspoon honey or agave nectar

In a blender, combine all the vinaigrette ingredients and blend until smooth, about 1 minute. Vinaigrette may be kept, refrigerated, up to a week.

-- Alan Jackson and JoAnn Cianciulli, "The Lemonade Cookbook" (St. Martin's Press, $30, 240 pages)