Wokked Long Beans with Dried Red Chilies
Source
Glenn Chu
Summary
| Yield | |
|---|---|
| Source | Glenn Chu |
| Prep time | 5 minutes |
Description
Long beans, also known as snake beans or yard-long beans, can be found in most Asian groceries. A little bland-tasting on their own, they lend themselves to the assertive flavors in this dish; and frying the beans greatly improves their leathery texture. Another one of my favorites for home cooking, this dish is not only delicious, but it’s also fast to prepare. Just make sure to prep everything ahead of time, and have all your ingredients close at hand.
Ingredients
| 0.5 | c | olive oil |
| 12 | oz | long beans, ends trimmed, cut into 2-inch lengths |
| 30 | dried red chilies | |
| 1 | t | minced garlic |
| 1 | t | szechwan peppercorns (optional) |
| 2 | T | japanese soy sauce |
| 1 | t | kosher salt |
| 0.5 | t | sesame oil |
Instructions
Heat a wok or large sauté pan over medium-high heat for 1 minute then add the chili peppers, turn heat down and the chili’s will give off a nutty aromatic smell. Add the oil and heat just to the smoking point, about 1 minute. Add the beans, making sure to distribute evenly in the pan, and cook, undisturbed, 1 minute. Take the beans out and drain the oil. In a sauté pan or wok, add the chilies, garlic and Szechuan peppercorns and cook until the garlic is lightly browned, about 2 minutes. Add the salt, soy sauce and sesame oil; cook until the beans are tender and slightly wrinkled, about 2 minutes.
