In a large pot, bring water to a boil.
Add the green beans, and cook for about 5 minutes. Drain
In a separate pot, combine half of the vinegar and the spring onions and cook for 10 minutes or until the onions are tender.
Add the green beans and the rest of the ingredients, except the remaining vinegar and the cornstarch. Cook for about 25 minutes.
In a separate bowl, combine the remaining vinegar and cornstarch. Add to the green bean mixture. Cook for another 10 minutes, or until the consistency becomes close to a loose syrup.
Season to taste with salt.
Remove the bay leaf and clove. Put into a container and store up to three weeks.
* Use with gamey meats such as beef or lamb.
¼ lb. spring onions
½ cup malt vinegar, divided
¾ cup sugar
¼ Tbsp. grain mustard
½ Tbsp. cornstarch
1 bay leaf
1 clove
Pinch chile powder
Salt to taste
This article appears in Aug 1-31, 2010.