Chinese Long Beans with Chile and Garlic
By Recipe developed for Sur La Table’s Cooking Classes
Chinese Long Beans with Chile and Garlic
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 4 servings
- 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
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.