This recipe is quick and an easy side vegetable for many Asian themed meals. Long beans are also known as “Chinese Long Beans” and “Yard Long Beans”. They can grow up to 3 feet long, but you'll see them sold at most Asian stores between 12 and 18 inches in length. If you live in the Bay Area, you'll even find them at Safeway, Luckys or even at the Farmer's Market. They usually sell them in 1 lb bundles. Long beans taste a lot like green beans but they are flexible and thinner and LONGER! Cook them very quickly because when they are over cooked they can get mushy. I like mine with a little crunchiness!
Ingredients: (4 servings)
2 lbs long beans (trim both ends and cut in half)
3 Tbsp canola oil
3 cloves garlic, thinly sliced or minced
1 onion sliced
2 Tbsp fresh ginger, minced
2 tsp fermented black bean paste
6 Tbsp water
2 tsp sambal chili sauce
2 Tbsp roasted peanutes
juice from 1 large lemon
1 onion sliced
2 Tbsp fresh ginger, minced
2 tsp fermented black bean paste
6 Tbsp water
2 tsp sambal chili sauce
2 Tbsp roasted peanutes
juice from 1 large lemon
Heat a wok or large skillet, and add the oil. Toss in the garlic, onion and ginger. Quickly stir fry for about 1 minute.
Add the beans to the pan and stir-fry them for 1 minute.
Add the black bean paste, sambal chili sauce and the water and cook for 2 minutes.
Stir, cover and cook for 1 minute.
Add the peanuts and the lemon juice and stir. Serve immediately with steamed rice and your favorite meat or fish dish or just eat as it is with a cold beverage!
No comments:
Post a Comment