Sichuan Style Stir Fried Chinese Long Beans Food

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.

SZECHUAN LONG BEANS

Steps:

• heat wok on high.
• add oil, until hot.
• add long beans in batches and stir fry until softened, set aside.
• drain all but 2 tbsp oil in wok.
• add all ingredients until sauce thickens.
• add long beans and serve.

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.

SPICY STIR-FRIED CHINESE LONG BEANS WITH PEANUTS

Steps:

• Cook untrimmed beans in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 3 to 5 minutes. Transfer with tongs to a large bowl of ice and cold water to stop cooking, then drain in a colander and pat dry with paper towels. Trim beans and cut crosswise into 3/4-inch pieces.
• Meanwhile, pulse peanuts in a food processor until about half of peanuts are finely ground and remainder are in very large pieces (do not grind to a paste).
• Stir together soy sauce, chiles, and salt in a small bowl.
• Heat wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add oil, swirling to coat wok, then add garlic and stir-fry until garlic begins to turn pale golden, about 5 seconds. Add peanuts, and stir-fry until all of mixture is golden, about 30 seconds. Add beans, and stir-fry until hot and well coated, about 2 minutes. Remove wok from heat, then stir in soy sauce mixture and shallot, stirring until shallot has wilted. Drizzle in lime juice and season with salt, then transfer to a bowl. Serve warm or at room temperature.
• *Available at Asian markets.
• **Available at kalustyans.com.