Long Bean Stir Fry Recipes

SICHUAN STYLE STIR-FRIED CHINESE LONG BEANS

Steps:

• Add the oil, stir-fry the chilies and peppers: Add a tablespoon of peanut oil to a wok or a large sauté pan over medium heat and swirl until hot. Add chilies and peppers and stir-fry briefly until fragrant.
• Add the long beans, salt, and sugar: Add the long beans and stir-fry vigorously for 3 to 4 minutes. (You don't want the spices to burn. If they start to then turn down the heat a bit). Season with salt and sugar and stir-fry a few seconds more to mix it all together.
• Stir in the sesame oil and soy sauce: Remove from heat. Stir in the sesame oil and soy sauce. Serve immediately.

SPICY STIR-FRIED CHINESE LONG BEANS WITH PEANUTS

Steps:

• Cook untrimmed beans in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 3 to 5 minutes. Transfer with tongs to a large bowl of ice and cold water to stop cooking, then drain in a colander and pat dry with paper towels. Trim beans and cut crosswise into 3/4-inch pieces.
• Meanwhile, pulse peanuts in a food processor until about half of peanuts are finely ground and remainder are in very large pieces (do not grind to a paste).
• Stir together soy sauce, chiles, and salt in a small bowl.
• Heat wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add oil, swirling to coat wok, then add garlic and stir-fry until garlic begins to turn pale golden, about 5 seconds. Add peanuts, and stir-fry until all of mixture is golden, about 30 seconds. Add beans, and stir-fry until hot and well coated, about 2 minutes. Remove wok from heat, then stir in soy sauce mixture and shallot, stirring until shallot has wilted. Drizzle in lime juice and season with salt, then transfer to a bowl. Serve warm or at room temperature.
• *Available at Asian markets.
• **Available at kalustyans.com.

CHINESE GREEN BEAN STIR-FRY

Steps:

• In a large wok, heat oil over medium-high heat. Stir in green beans; cook, stirring frequently, for 1 to 2 minutes. Stir in garlic and ginger; cook, stirring frequently, for 3 to 4 minutes. Season with salt and pepper, and then stir in black bean sauce. Continue cooking until green beans are tender.

STIR-FRIED GARLIC GREEN BEANS

Steps:

• Bring a pot of water to a boil, season with salt and add the green beans. Boil 1 minute, drain and rinse with cold water, then place on a kitchen towel to dry thoroughly. (If vegetables aren't dry when you add them to the hot wok or pan, they will splutter and braise instead of stir-frying.) Place within reach of your wok or pan.
• Combine the soy sauce and wine or sherry in a small bowl or measuring cup and place within reach of your wok or pan. Place the garlic, ginger and red pepper flakes in another small container near the burner.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan. Add the garlic and ginger, stir-frying for no more than 10 seconds, and then add the green beans. Toss together, then add the soy sauce and sherry and stir-fry for one to two minutes, until the beans are crisp-tender. Remove from the heat and serve.

CHINESE STIR-FRIED LONG BEANS

Steps:

• Soak the cloud-ear fungus in warm water for at least 15 minutes. Rinse them several times in cold running water to remove any sand. Drain thoroughly and set aside.
• If you are using the Chinese long beans, trim the ends and cut them into 3-inch segments. If you are using green beans, trim the ends and cut them in half.
• Peel off the tough outer skin of the silk squash and cut the vegetable at a slight diagonal into 2-inch pieces.
• Heat a wok or large saute pan until it is hot and add the oil. Put in the shallots, garlic, ginger, cloud ears and long beans. Stir-fry for 1 minute, then add the silk squash, oyster sauce, rice wine, soy sauce, salt, sugar and chicken stock. Cook over high heat, uncovered, until the vegetables are tender, about 5 minutes. Serve at once.

ACHINGA PAYAR MEZHUKKUPURATTI / LONG BEANS STIR FRY

Steps:

• Remove the ends of beans with your hands or with a knife.
• Cut them into 1" pieces. Set aside.
• Cut the Shallots and keep it aside.
• Heat oil in a pan. Add the crushed garlic and dry red chilly. Sauté it.
• Add the Shallots and sauté it till it turns golden colour.
• Add the Curry leaves.
• Now add the Turmeric Powder and sauté it.
• Add the chopped long beans. Sauté it for a while.
• If you find it is dry, sprinkle little water and mix until beans is cooked.
• Serve it with hot rice.

CHILI PRAWN AND LONG BEAN STIR-FRY

Steps:

• Heat the oil in a large heavy-base wok. Add the onion, garlic, lemon grass and chilies to the wok and stir-fry over medium-high heat for 4 minutes or until soft and golden.
• Add the beans to the wok and stir-fry for 2-3 minutes or until bright green. Add the prawns and sugar to the wok and toss gently for 3 minutes.
• Season with the fish sauce and rice wine vinegar, tss well and serve, sprinkled with garlic chives.