Recipes

Spicy Stir-Fried Chinese Long Beans with Peanuts

1 Mins read
0
24
0
Share
Scroll to recipe
Share
Spicy Stir-Fried Chinese Long Beans with Peanuts

Spicy Stir-Fried Chinese Long Beans with Peanuts

amanda

Equipment

  • - Black 12" Seasoned Cast Iron Wok / Deep Sided Pan

  • - Bamboo Chinese Food Stir Fry Spatula Set with Two Pieces

  • - Bamboo Natural Food Chopping Boards / 6 Piece Wooden Serrated Chef Knife Set, Hands Free Carry Case

  • - 12 Piece Stainless Steel Chinese Wok Set with Hex Tongs & Ladle (10" Deep)

Ingredients

  • 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

  • a well-seasoned 14-inch flat-bottomed wok

Instructions

1

Instruction 1

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.
2

Instruction 2

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).
3

Instruction 3

Stir together soy sauce, chiles, and salt in a small bowl.
4

Instruction 4

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.
5

Instruction 5

*Available at Asian markets.
6

Instruction 6

**Available at kalustyans.com.
0
24
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *