Best Spicy Chinese Long Beans Recipes

Spicy Stir-Fried Chinese Long Beans with Peanuts image

Yield Makes 4 servings

Number Of Ingredients 12

1 1/2 lb Chinese long beans*
1/2 cup unsalted dry-roasted peanuts (2 1/2 oz; not cocktail peanuts)
2 teaspoons soy sauce
2 to 3 small fresh Thai chiles** (to taste), finely chopped
1/2 teaspoon salt
1 1/2 tablespoons peanut oil
1 tablespoon chopped garlic
1 large shallot, halved lengthwise, then very thinly sliced crosswise (1/2 cup)
2 tablespoons fresh lime juice
Garnish: lime wedges
Special Equipment
a well-seasoned 14-inch flat-bottomed wok

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.

Spicy Chinese Long Beans image

Provided by Ming Tsai

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 4

3 cups Chinese long beans, cut into 3-inch pieces
1 tablespoon sambal
1/2 tablespoon sesame oil
Salt and black pepper

Steps:

Deep fry long beans until they are wrinkled. Transfer to a stainless bowl and toss with sambal and sesame oil. Check for seasoning.

Whole Crispy Brook Trout with Mango-Pineapple Sauce Spicy Chinese Long Beans image

Provided by Ming Tsai

Categories main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 20

4 brook trout
2 cups rice flour
1 tablespoon ground cumin
1 tablespoon chile powder
1 tablespoon ground coriander
1 tablespoon ground fennel
Salt to taste
1 thinly sliced yellow onion
1 tablespoon minced lemon grass
3 sliced shallots
1/8 cup fish sauce
1 diced small pineapple
2 peeled and diced mangoes
Juice of 1 lime
Salt and black pepper to taste
Canola oil to cook
3 cups Chinese long beans, cut into 3-inch pieces
1 tablespoon sambal
1/2 tablespoon sesame oil
Salt and black pepper to taste

Steps:

Mix the flour with the spices. Dredge the trout and deep fry at 375 degrees until golden brown. Season with salt. Repeat process with the onions. On an oval plate, place a small mound of the long beans and top with trout. Encircle with sauce. Garnish with crispy onions.
In a saute pan coated with oil, cook lemon grass and shallots. Deglaze with fish sauce. Add pineapple, mango and lime juice. Check for seasoning.
Deep fry long beans until they are wrinkled. Transfer to a stainless bowl and toss with sambal and sesame oil. Check for seasoning.