Long Bean Stir Fry Food

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.

SICHUAN STYLE STIR-FRIED CHINESE LONG BEANS

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.

STIR-FRIED GARLIC GREEN BEANS

Steps:

• Bring a pot of water to a boil, season with salt and add the green beans. Boil 1 minute, drain and rinse with cold water, then place on a kitchen towel to dry thoroughly. (If vegetables aren't dry when you add them to the hot wok or pan, they will splutter and braise instead of stir-frying.) Place within reach of your wok or pan.
• Combine the soy sauce and wine or sherry in a small bowl or measuring cup and place within reach of your wok or pan. Place the garlic, ginger and red pepper flakes in another small container near the burner.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan. Add the garlic and ginger, stir-frying for no more than 10 seconds, and then add the green beans. Toss together, then add the soy sauce and sherry and stir-fry for one to two minutes, until the beans are crisp-tender. Remove from the heat and serve.

LONG BEAN STIR-FRY

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.

STIR-FRIED GARLIC GREEN BEANS

Steps:

• Heat the oil in a wok, then stir-fry the green beans for 5 mins until they start to brown. Add the garlic and continue to cook until just tinged brown, then splash in the oyster sauce and serve.

CHILI PRAWN AND LONG BEAN STIR-FRY

Steps:

• Heat the oil in a large heavy-base wok. Add the onion, garlic, lemon grass and chilies to the wok and stir-fry over medium-high heat for 4 minutes or until soft and golden.
• Add the beans to the wok and stir-fry for 2-3 minutes or until bright green. Add the prawns and sugar to the wok and toss gently for 3 minutes.
• Season with the fish sauce and rice wine vinegar, tss well and serve, sprinkled with garlic chives.

CHINESE STIR-FRIED LONG BEANS

Steps:

• Soak the cloud-ear fungus in warm water for at least 15 minutes. Rinse them several times in cold running water to remove any sand. Drain thoroughly and set aside.
• If you are using the Chinese long beans, trim the ends and cut them into 3-inch segments. If you are using green beans, trim the ends and cut them in half.
• Peel off the tough outer skin of the silk squash and cut the vegetable at a slight diagonal into 2-inch pieces.
• Heat a wok or large saute pan until it is hot and add the oil. Put in the shallots, garlic, ginger, cloud ears and long beans. Stir-fry for 1 minute, then add the silk squash, oyster sauce, rice wine, soy sauce, salt, sugar and chicken stock. Cook over high heat, uncovered, until the vegetables are tender, about 5 minutes. Serve at once.