Chinese long beans live up to their name–they’re 12- to 18-inches in length and make a dramatic presentation. Easily found in Asian markets, these inexpensive and exotic vegetables are making their way to produce shelves of most regular supermarkets. If you can’t find Chinese long beans, go ahead and use fresh green beans.
Since these beans are stir fried at very high heat, you’ll need to use an oil with a high smoke point like peanut, safflower, or grapeseed oil.
Serve as a side to an Asian-style 1-Hour Shabbat meal along with Ginger Garlic Beef Noodles, Quick Shiitake Lo Mein. The optional appetizer and dessert will add a bit more time.
Chinese Long Beans
Servings
4 Servings
Ingredients
- ¼ cup regular or low-sodium soy sauce
- 2 tablespoons corn starch
- ½ cup peanut oil
- 1 pound Chinese long beans or fresh green beans ends trimmed
- 2 garlic cloves grated
- 2 tablespoons grated fresh ginger ½ teaspoon ground ginger, or 6 cubes of frozen ginger, thawed
- 2 teaspoons sriracha
- Garnish: white and black sesame seeds and sliced scallions
Instructions
- Whisk soy sauce and cornstarch together and set aside.
- Heat a wok or large sauté pan over very high heat. Add oil and long beans. Stir fry beans, for 5 minutes, constantly moving them in the wok until they are wrinkled and a bit charred.
- Add soy sauce mixture, garlic, ginger, and sriracha. Stir to coat. Transfer beans to a platter and keep warm in a low oven or on a hot plate. Serve as a side to Ginger Garlic Beef Noodles and Quick Shiitake Lo Mein.
(BTW, Yonah’s father…!)
Delicious! But when I poured the soy sauce mixture over the beans, as soon as the sauce hit the heat, it immediately clumped/congealed, leaving some beans with a thick coating of the sauce, and others with very little. It didn’t stay liquid and cover the beans… suggestions?