Spicy Stir-Fried Chinese Long Beans with Peanuts
Ingredients
- 1 1/2 lb Chinese long beans cut into 3-inch lengths
- 1/2 cup dry-roasted peanuts (2 1/2 ounces, not cocktail peanuts)
- 2 tsp soy sauce
- 2 or 3 small fresh Thai chiles (or more, to taste), minced
- 1/2 tsp salt
- 1 1/2 tbsp peanut oil
- 1 tbsp minced garlic
- 1 large shallot, halved lengthwise and very thinly sliced (1/2 cup)
- 2 tbsp freshly squeezed lime juice
- Lime wedges for garnish
Method
- Steam the beans over simmering water until just tender, 3 to 6 minutes or so. Transfer with tongs to a kitchen towel and spread them out so they cool quickly.
- Meanwhile, pulse peanuts in a food processor until about half of peanuts are finely ground and remainder are in 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 smoking. 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 shallots, stirring until shallots have wilted. Drizzle in lime juice and season with salt, then transfer to a bowl. Serve warm or at room temperature.
Cook's Notes
Yield
4 servings
Ingredient Notes
I used to find Chinese long beans at a terrific farmers' market in Aptos, CA (by Santa Cruz), but I haven't seen them since we moved away. Regular green beans aren't as good, but you do what you have to.
Serrano chiles can be substituted for the Thai chiles
Variations
We are always looking for ways to get more protein into light dishes that are mostly vegetables. I love adding some cubes of firm tofu to this dish. I add the tofu at the same time as the green beans.