br>If you're using Chinese long beans, trim the ends and cut
In a large pot of boiling water, blanch long beans for 2 minutes until slightly tender. Allow to cool.
If you like your beans crunchy, skip the blanching.
In a large skillet over medium-high heat, add butter. Add scallions, ginger and garlic. Mix together. Add red pepper flakes and long beans. Allow to cook for a few minutes.
Stir in stock, honey and sesame oil. Season with salt and pepper, to taste, and add sesame seeds, if desired. Mix together.
Blend or process garlic and chili peppers until chopped finely. Heat half the oil in wok and stir-fry garlic mixture until fragrant. Add beef and stir-fry, in batches, until cooked through. Wipe wok clean and heat remaining oil. Stir-fry beans and red pepper until tender. Return beef to wok along with sauces and onion. Stir-fry until hot. Sprinkle with nuts and serve with lime wedges.
wirl to coat surface. Add beans and stir-fry for 8
he asafoetida. Pour in the beans; they will sizzle and sputter
he ends of the long beans. Cut the beans crosswise into segments about
0 seconds.
Add the long beans and stir fry with the
heat wok on high.
add oil, until hot.
add long beans in batches and stir fry until softened, set aside.
drain all but 2 tbsp oil in wok.
add all ingredients until sauce thickens.
add long beans and serve.
*Regularor Chinese long beans.
**Chachoy is a moderately spicy pickled Chinese root vegetable packed
mall bowl.
Fish and Long Bean Stir Fry: In a
Put water in a pot; add long beans, chayote, ginger, and green onion. Bring the water to a boil, place a lid on the pot, and reduce heat to medium. Continue cooking until the vegetables are tender, about 8 minutes.
Gently drop tuna steaks into the water; add bok choy and tomato. Return cover to pot, reduce heat to low, and cook until the tuna is cooked through, about 20 minutes. Remove pot from heat; cool 5 minutes before serving.
Cook green beans in large pot of boiling
minutes.
Add green beans, peppercorns, kaffir lime leaves, shallots
he fried potatoes and chopped long beans into the sauce, cover and
In a small bowl, using the bottom of a glass or jar, crush the peppercorns into a coarse pulp. Stir in the cilantro.
Heat oil in a large wok or skillet over medium-high heat. Stir in beans, garlic, brown sugar, chile pepper, peppercorns and cilantro. Stir fry for 45 seconds. Pour in the water and cover to steam until tender crisp, about 1-2 minutes for smaller beans and 7-9 minutes for the bigger beans depending on the size of the vegetables. Serve immediately.
Slice beef thickly.
Add beans and sweet corn to curry
Combine coconut cream, stock, curry paste, fish sauce and lime leaves in a 4.5 quart slow cooker. Add pork belly and sweet potatoes. Cook, covered, on high for 4 hours.
Skim fat from surface then stir in beans. Cook, covered, on high for 30 mins. Season to taste.
Serve curry topped with basil, chili and reserved kaffir lime leaf.
Wash the green beans and pat dry with paper
rim ends from green beans. If using thin, long beans, cut in half
Rinse green beans and trim ends off. Leave beans in long lengths.
Blanche beans for 4 minutes in hot water. Immediately immerse into bowl of ice water to stop cooking and retain bright color. Remove and pat dry.
In a small bowl, mix all remaining ingredients except butter. Place beans in a saucepan with butter. Add mixture and sautee green beans for 2 minutes. Shake pan to gently let beans roll.
Serve immediately and enjoy!