• Spicy Stir Fried Chinese Long Beans With Peanuts

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Spicy Stir Fried Chinese Long Beans With Peanuts


Gourmet, May 2006


Active time: 15 min Start to finish: 20 min


Makes 4 servings.

1 1/2 lb Chinese long beans*
1/2 cup unsalted dry-roasted peanuts (2 1/2 oz; not cocktail peanuts)
2 tsps soy sauce
2 to 3 small fresh Thai chiles** (to taste), finely chopped
1/2 tsp salt
1 1/2 tbsps peanut oil
1 tbsp chopped garlic

Cooking Instructions
Step 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.
Step 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).
Step 3 Stir together soy sauce, chiles, and salt in a small bowl.
Step 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.
Step 5 Cooks\' notes:
Step 6 Beans can be boiled, drained, and patted dry 3 hours ahead.
Step 7 Օ If you don\'t have a wok, beans can be cooked in a 12-inch heavy skillet. (They will lack smoky flavor.)
Step 8 *Available at Asian markets.
Step 9 **Available at kalustyans.com.