SPICY STIR-FRIED CHINESE LONG BEANS WITH PEANUTS
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
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
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
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
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
Provided by Ken Hom
Categories one pot, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
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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