Spicy Stir Fried Chinese Long Beans With Peanuts Recipes

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SPICY STIR-FRIED CHINESE LONG BEANS WITH PEANUTS



Spicy Stir-Fried Chinese Long Beans with Peanuts image

Categories     Wok     Bean     Side     Stir-Fry     Vegetarian     Peanut     Hot Pepper     Summer     Vegan     Boil     Gourmet     Pescatarian     Dairy Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

1 1/2 lb Chinese long beans*
1/2 cup unsalted dry-roasted peanuts (2 1/2 oz; not cocktail peanuts)
2 teaspoons soy sauce
2 to 3 small fresh Thai chiles** (to taste), finely chopped
1/2 teaspoon salt
1 1/2 tablespoons peanut oil
1 tablespoon chopped garlic
1 large shallot, halved lengthwise, then very thinly sliced crosswise (1/2 cup)
2 tablespoons fresh lime juice
Garnish: lime wedges
Special Equipment
a well-seasoned 14-inch flat-bottomed wok

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



Chinese Green Bean Stir-Fry image

Asian-style green beans with lots of flavor! This recipe is made for a large party; but can be scaled down for a family dinner. Serve cold or warm.

Provided by Jackie O.

Categories     Side Dish     Vegetables     Green Beans

Time 35m

Yield 40

Number Of Ingredients 7

1 cup vegetable oil
13 pounds fresh green beans, trimmed
5 tablespoons minced garlic
5 tablespoons minced fresh ginger root
2 tablespoons kosher salt
1 tablespoon coarsely ground black pepper
2 (8 ounce) bottles black bean sauce

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.

Nutrition Facts : Calories 107.1 calories, Carbohydrate 12.3 g, Fat 6.2 g, Fiber 5.3 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 368.2 mg, Sugar 2.1 g

SPICY CHINESE LONG BEANS



Spicy Chinese Long Beans image

Provided by Ming Tsai

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 4

3 cups Chinese long beans, cut into 3-inch pieces
1 tablespoon sambal
1/2 tablespoon sesame oil
Salt and black pepper

Steps:

  • Deep fry long beans until they are wrinkled. Transfer to a stainless bowl and toss with sambal and sesame oil. Check for seasoning.

CHINESE STIR-FRIED LONG BEANS



Chinese Stir-Fried Long Beans image

Provided by Ken Hom

Categories     one pot, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 ounce cloud-ear fungus
1/2 pounds Chinese long beans or green beans
1 pound silk squash or zucchini
2 tablespoons peanut oil
2 tablespoons finely chopped shallots
2 tablespoons coarsely chopped garlic
2 teaspoons finely chopped peeled fresh ginger
2 tablespoons oyster sauce
2 tablespoons rice wine or dry Sherry
2 tablespoons light soy sauce
2 teaspoons salt
1 teaspoon sugar
1/2 cup chicken stock

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.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 7 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 579 milligrams, Sugar 4 grams

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