Ingredients
1
1/2 lb Chinese long beans*
1/2
cup unsalted dry-roasted peanuts (2 1/2 oz; not cocktail peanuts)
2
to 3 small fresh Thai chiles** (to taste), finely chopped
1
large shallot, halved lengthwise, then very thinly sliced crosswise (1/2 cup)
Special equipment: a well-seasoned 14-inch flat-bottomed wok
Directions
1.
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.
2.
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).
3.
Stir together soy sauce, chiles, and salt in a small bowl.
4.
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.
6.
Beans can be boiled, drained, and patted dry 3 hours ahead.
7.
If you don\'t have a wok, beans can be cooked in a 12-inch heavy skillet. (They will lack smoky flavor.)
8.
*Available at Asian markets.
9.
**Available at kalustyans.com.
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