SICHUAN STYLE STIR-FRIED CHINESE LONG BEANS
Chinese green beans, also called long beans, make an easy stir-fry with Sichuan peppers, red chilis, and sesame oil. This dish is ready in only 15 minutes from start to finish!
Provided by Garrett McCord
Categories Stir-fry Chinese Green Bean
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Add the oil, stir-fry the chilies and peppers: Add a tablespoon of peanut oil to a wok or a large sauté pan over medium heat and swirl until hot. Add chilies and peppers and stir-fry briefly until fragrant.
- Add the long beans, salt, and sugar: Add the long beans and stir-fry vigorously for 3 to 4 minutes. (You don't want the spices to burn. If they start to then turn down the heat a bit). Season with salt and sugar and stir-fry a few seconds more to mix it all together.
- Stir in the sesame oil and soy sauce: Remove from heat. Stir in the sesame oil and soy sauce. Serve immediately.
Nutrition Facts : Calories 95 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, Sodium 353 mg, Sugar 3 g, Fat 7 g, ServingSize Serves 3-4, UnsaturatedFat 0 g
LONG BEAN STIR-FRY
Provided by Food Network
Categories side-dish
Time 57m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, soak the mushrooms in 1/2 cup cold water for 30 minutes or until softened. Drain and squeeze dry (reserve the soaking liquid for use in soups). Cut off and discard the stems and mince the caps. Wash the long beans in several changes of cold water and drain thoroughly in a colander until dry to the touch. Cut into 1/4-inch-long pieces to make about 3 cups. Rinse the preserved vegetable in cold water until the red chili-paste coating is removed and pat dry. Finely chop to make about 1/3 cup. Chop the Chinese sausage into 1/4-inch pieces. Dice the pork into 1/4-inch-pieces and sprinkle with 1/4 teaspoon salt. Stir to combine and set aside.
- In a small bowl, combine the soy sauce, rice wine, sesame oil, pepper, 1/2 teaspoon sugar and 1/8 teaspoon salt; set aside. Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add 1 tablespoon vegetable oil, sausage and pork and stir-fry 1 minute. Transfer to a plate. Add the 1 tablespoon oil and mushrooms to the wok and stir-fry 1 minute. Add the remaining 1/8 teaspoon salt and remaining 1/4 teaspoon sugar and stir-fry another minute. Remove the mushrooms from the wok and add to the sausage mixture. Add the remaining 2 tablespoons vegetable oil and the green beans to the wok and stir-fry 1 minute. Cover for 20 seconds. Uncover, add 2 tablespoons water and stir-fry 10 seconds. Cover and cook 30 seconds. Return the sausage mixture and the preserved vegetable to the wok along with the scallions, cilantro sprigs and soy sauce mixture. Stir-fry 1 to 2 minutes or until the vegetables are just tender. Serve immediately.
FISH AND LONG BEAN STIR FRY - INSPIRED FROM MARTIN YAN
Make and share this Fish and Long Bean Stir Fry - Inspired from Martin Yan recipe from Food.com.
Provided by mell_2
Categories Asian
Time 18m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Marinade: Combine marinade ingredients in a bowl. Add fish and stir to coat.
- Sauce: Combine broth, oyster sauce, rice wine and sugar in a small bowl.
- Fish and Long Bean Stir Fry: In a medium saucepan, bring 2 inches of water to boiling. Add beans; cook until tender-crisp, about 3 minutes. Drain.
- Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add onion and ginger, cook, stirring, until fragrant, about 30 seconds. Add fish and stir-fry until it turns opaque, about 1 1/2 minutes. Add beans and sauce; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.
Nutrition Facts : Calories 144.4, Fat 3.2, SaturatedFat 0.5, Cholesterol 57.1, Sodium 373.9, Carbohydrate 9.3, Fiber 0.3, Sugar 1.7, Protein 17.9
CLASSIC BEAN SPROUT STIR FRY
Steps:
- In a very hot wok, coat well with oil and add scallions, ginger and garlic. Season and stir. Quickly add the bean sprouts and stir-fry, flipping the sprouts around quickly. Check for seasoning. Serve immediately. May serve with rice.
STIR-FRIED LONG BEANS WITH ROASTED CHILLI SAUCE AND THAI BASIL
Tua Yao Pad Prik Pow. An authentic Thai dish from cooking instructer, Kasma Loha-unchit Clark, www.thaifoodandtravel.com
Provided by Mrs. Grosh
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Trim and discard the ends of the long beans. Cut the beans crosswise into segments about 1 1/2 inches long.
- Heat a wok over high heat until hot. Swirl in the oil to coat the surface evenly. When the oil is hot, stir in the garlic and saute a few seconds.
- Toss in the long beans and stir-fry 1-2 minutes.
- Spoon in the roast chilli paste. Stir to mix well with the beans.
- Add a quarter cup of water, stir and cover with a lid to allow the beans to steam.
- Open lid and stir occasionally, adding more water as needed until the beans begin to turn tender.
- Season to taste with fish sauce.
- Add the basil, stir well into the mixture to wilt.
- Continue to stir-fry until the beans are tender to your liking.
- Transfer to a serving dish and serve warm along with the other dishes with steamed rice.
Nutrition Facts : Calories 81.8, Fat 4.8, SaturatedFat 0.8, Sodium 235.3, Carbohydrate 7.6, Fiber 0.2, Sugar 0.1, Protein 2.5
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