Stir Fried Long Beans With Roasted Chilli Sauce And Thai Basil Recipes

SPICY STIR FRIED CHINESE LONG BEANS

Steps:

• In a small mixing bowl, combine all the ingredients for the sauce. Set aside.
• Heat a wok over high heat, add oil and bacon. Cook the bacon until the edges are crispy and enough oil's released.
• Add chopped garlic and shallot. Stir fry for 30 seconds to 1 minute or until you can smell the fragrance.
• Before the garlic and shallots get burn, pour the sauce mixture. Stir fry all together for 30 seconds to 1 minute. Be careful not to burn the sauce.
• Add long beans and chicken stock. Now, cover with a lid and let them steam for 5 to 6 minutes. Stir occasionally. If don't have a lid for your wok, add additional 1/4 cup water. Stir fry for 5 to 6 minutes or until all the moisture's evaporated.
• Serve on a serving plate and enjoy! I recommend to serve with my Zesty Prime Ribs and Honey Butter Smashed Potato!

CHILLI CHICKEN STIR-FRY WITH BEANS AND THAI BASIL

Steps:

• Heat the oil in a lidded wok or sauté pan, then add the garlic and halved chillies and stir-fry for 1-2 minutes over a medium heat to soften. Turn up the heat, add the chicken and stir-fry for 1-2 minutes until coloured all over. Add the beans and sliced onion and stir-fry for 2 minutes more.
• Add the chicken stock, cover the wok and leave to steam for 2 minutes. Stir in the spring onions and oyster, soy and fish sauces. Cook for 2 minutes more, then season with white pepper. Turn off the heat, add the basil leaves and sliced chilli, then serve immediately with rice or noodles. Recipe taken from Asia Light by Ghillie James (RRP £15.99, http://www.kylebooks.com/author_display.asp?sf1=author_name&st1=GhillieJames >Kyle Books)

SPICY BEEF STIR-FRY WITH BASIL

Steps:

• If you're making rice with this dish, get it started. In a small bowl, stir together the soy sauce, oyster sauce, fish sauce, chicken stock and sugar. In a mortar or small food processor, grind together the garlic and chiles into a coarse paste.
• Heat the lard in a wok or large skillet over medium-high heat. Add the garlic-chile paste, and stir until fragrant, about 1 minute. Before the garlic starts to brown, add the beef, and stir-fry to separate the pieces and coat with fat. Add the liquid mixture, making sure not to leave any behind in the bowl, and cook until the beef is only barely pink, about 2 minutes. Add the lime leaves, and continue to cook until no pink remains on the beef, about 1 minute. Add the basil leaves, and stir until they are just starting to wilt, then remove from heat and serve with rice. (You can fish out the large pieces of makrut leaves before serving or put them aside as you eat.)

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.

STIR-FRIED LONG BEANS WITH ROASTED CHILLI SAUCE AND THAI BASIL

Steps:

• Trim and discard the ends of the long beans. Cut the beans crosswise into segments about 1 1/2 inches long.
• Heat a wok over high heat until hot. Swirl in the oil to coat the surface evenly. When the oil is hot, stir in the garlic and saute a few seconds.
• Toss in the long beans and stir-fry 1-2 minutes.
• Spoon in the roast chilli paste. Stir to mix well with the beans.
• Add a quarter cup of water, stir and cover with a lid to allow the beans to steam.
• Open lid and stir occasionally, adding more water as needed until the beans begin to turn tender.
• Season to taste with fish sauce.
• Add the basil, stir well into the mixture to wilt.
• Continue to stir-fry until the beans are tender to your liking.
• Transfer to a serving dish and serve warm along with the other dishes with steamed rice.

LONG BEAN STIR-FRY

Steps:

• In a medium bowl, soak the mushrooms in 1/2 cup cold water for 30 minutes or until softened. Drain and squeeze dry (reserve the soaking liquid for use in soups). Cut off and discard the stems and mince the caps. Wash the long beans in several changes of cold water and drain thoroughly in a colander until dry to the touch. Cut into 1/4-inch-long pieces to make about 3 cups. Rinse the preserved vegetable in cold water until the red chili-paste coating is removed and pat dry. Finely chop to make about 1/3 cup. Chop the Chinese sausage into 1/4-inch pieces. Dice the pork into 1/4-inch-pieces and sprinkle with 1/4 teaspoon salt. Stir to combine and set aside.
• In a small bowl, combine the soy sauce, rice wine, sesame oil, pepper, 1/2 teaspoon sugar and 1/8 teaspoon salt; set aside. Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add 1 tablespoon vegetable oil, sausage and pork and stir-fry 1 minute. Transfer to a plate. Add the 1 tablespoon oil and mushrooms to the wok and stir-fry 1 minute. Add the remaining 1/8 teaspoon salt and remaining 1/4 teaspoon sugar and stir-fry another minute. Remove the mushrooms from the wok and add to the sausage mixture. Add the remaining 2 tablespoons vegetable oil and the green beans to the wok and stir-fry 1 minute. Cover for 20 seconds. Uncover, add 2 tablespoons water and stir-fry 10 seconds. Cover and cook 30 seconds. Return the sausage mixture and the preserved vegetable to the wok along with the scallions, cilantro sprigs and soy sauce mixture. Stir-fry 1 to 2 minutes or until the vegetables are just tender. Serve immediately.

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.

THAI CHICKEN WITH BASIL STIR FRY

Steps:

• Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
• In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.
• In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in mushrooms, green onions, and basil, and cook until heated through. Serve over the cooked rice.

THAI-STYLE GREEN BEANS

Steps:

• In a small bowl, combine the soy sauce, hoisin sauce, peanut butter and red pepper flakes; set aside. , In a small skillet, saute shallot and ginger in oil over medium heat for 2 minutes or until crisp-tender. Add green beans; cook and stir for 3 minutes or until crisp-tender. Add sauce; toss to coat. Sprinkle with cilantro and peanuts if desired.