Chinese Long Beans with Chile and Garlic
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
Makes 4 servings
Ingredients
- Chile sauce:
- ¼ cup low-sodium chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon Chinese chili bean paste
- ½ teaspoon toasted sesame oil
- 2 teaspoons granulated sugar
- ½ teaspoon sea salt
- Green beans:
- 2 cups vegetable oil
- 1 pound Chinese long beans, ends trimmed and beans cut into 3-inch lengths
- ½ teaspoon cornstarch mixed with 1 teaspoon water
Procedure
The oil-blanching of the green beans seals in the moisture and freshness, and is necessary for an authentic dish.
To make the chile sauce: In a small bowl, whisk to combine all sauce ingredients. Set aside.
To cook the green beans: Pour the vegetable oil into a wok and heat to 350°F over medium-high heat. Carefully slip the green beans into the oil and cook, stirring continuously, until they are wrinkled, about 1 minute. With a slotted spoon or wire spider, transfer the beans to paper towels to drain. Carefully transfer the oil to a heat-proof container and reserve. Wipe out the wok with a paper towel.
Heat the wok over high heat until hot. Add 2 teaspoons of the reserved oil (remainder can be saved for another use) , swirling to coat the sides. Add the green beans and chile sauce and stir-fry until the sauce boils. Add the cornstarch mixture and cook, stirring, until the sauce thickens.
To serve: Transfer to a serving plate and serve immediately.
To make the chile sauce: In a small bowl, whisk to combine all sauce ingredients. Set aside.
To cook the green beans: Pour the vegetable oil into a wok and heat to 350°F over medium-high heat. Carefully slip the green beans into the oil and cook, stirring continuously, until they are wrinkled, about 1 minute. With a slotted spoon or wire spider, transfer the beans to paper towels to drain. Carefully transfer the oil to a heat-proof container and reserve. Wipe out the wok with a paper towel.
Heat the wok over high heat until hot. Add 2 teaspoons of the reserved oil (remainder can be saved for another use) , swirling to coat the sides. Add the green beans and chile sauce and stir-fry until the sauce boils. Add the cornstarch mixture and cook, stirring, until the sauce thickens.
To serve: Transfer to a serving plate and serve immediately.
Chinese Long Beans with Chile and Garlic
By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 4 servings
Ingredients
- Chile sauce:
- ¼ cup low-sodium chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon Chinese chili bean paste
- ½ teaspoon toasted sesame oil
- 2 teaspoons granulated sugar
- ½ teaspoon sea salt
- Green beans:
- 2 cups vegetable oil
- 1 pound Chinese long beans, ends trimmed and beans cut into 3-inch lengths
- ½ teaspoon cornstarch mixed with 1 teaspoon water
Procedure
The oil-blanching of the green beans seals in the moisture and freshness, and is necessary for an authentic dish.
To make the chile sauce: In a small bowl, whisk to combine all sauce ingredients. Set aside.
To cook the green beans: Pour the vegetable oil into a wok and heat to 350°F over medium-high heat. Carefully slip the green beans into the oil and cook, stirring continuously, until they are wrinkled, about 1 minute. With a slotted spoon or wire spider, transfer the beans to paper towels to drain. Carefully transfer the oil to a heat-proof container and reserve. Wipe out the wok with a paper towel.
Heat the wok over high heat until hot. Add 2 teaspoons of the reserved oil (remainder can be saved for another use) , swirling to coat the sides. Add the green beans and chile sauce and stir-fry until the sauce boils. Add the cornstarch mixture and cook, stirring, until the sauce thickens.
To serve: Transfer to a serving plate and serve immediately.
To make the chile sauce: In a small bowl, whisk to combine all sauce ingredients. Set aside.
To cook the green beans: Pour the vegetable oil into a wok and heat to 350°F over medium-high heat. Carefully slip the green beans into the oil and cook, stirring continuously, until they are wrinkled, about 1 minute. With a slotted spoon or wire spider, transfer the beans to paper towels to drain. Carefully transfer the oil to a heat-proof container and reserve. Wipe out the wok with a paper towel.
Heat the wok over high heat until hot. Add 2 teaspoons of the reserved oil (remainder can be saved for another use) , swirling to coat the sides. Add the green beans and chile sauce and stir-fry until the sauce boils. Add the cornstarch mixture and cook, stirring, until the sauce thickens.
To serve: Transfer to a serving plate and serve immediately.