This is a double what Wednesday. Last week we talked about Shaohsing cooking wine. Now we’re adding Chinese long beans. Long beans are beautiful…
and oddly ugly but somehow still beautiful.
Long beans are crazy looking to my eye so I want to keep looking at them. They’re drapey, slightly alien. Chinese long beans are avant-garde, ankle-grazing gowns alongside day-to-night shift dresses which are good ole, green beans.
So declares the Project Runway fan within me.
Long beans are starchier and slightly nuttier tasting than the American, garden variety green bean. They absorb flavors well and hold up to high heat cooking which is why we’re going to singe them till they blister. Then we’re gonna glaze these beans with a gingery, tangy Shaohsing concoction and festoon ’em with sesame seeds.
Get your cooking oil totally hot before you proceed to the blistering. The goal is to sear these beans to fork-tender very quickly. There is no lolling around in a semi-hot pan soaking up extra oil happening here.
This is a simple, quick way to experiment with Shaohsing and long beans. You’ll need about ten minutes for prep and seven minutes for cooking. Add in pork, beef, chicken, veggies, tofu, whatnot and some rice to make this side dish dinner-worthy.
Can’t find long beans. Bummer. Never fear: the Shaohsing glaze in this recipe can be used for your own stir fry adventures.
Go forth with high heat, curious heart and hungry eyes!
Summary: Chinese long beans blistered over high heat then glazed in a Shaohsing, ginger, garlic, soy sauce, sesame oil, sriracha sauce.
- 3-4 Tablespoons peanut oil (cover the bottom of your pan in a thin layer of oil)
- 4 cups Chinese long beans (measured when cut)
- 1 clove garlic, minced
- 1 Tablespoon freshly peeled and minced ginger
- 2 teaspoons soy sauce
- 3 Tablespoons Shaohsing cooking wine
- 1 teaspoon sesame oil
- 1/2 teaspoon Sriracha
- sesame seeds for garnish
- Line a plate or baking sheet with paper towels. You’ll need this to blot the excess oil from the fried long beans immediately when they are removed from the pan.
- Heat the peanut oil in a large pan over high heat. I used a 13inch pan *Have a splatter shield ready for when you add the beans later. They tend to sizzle.
- Let the peanut oil and pan get thoroughly hot over high heat.
- Combine garlic, ginger, soy sauce, Shaohsing, sesame oil and sriracha in a small bowl.
- Whisk briefly with a fork to combine and set aside.
- Long beans should be trimmed on ends and then cut at an angle into 3-4 inch long pieces.
- Add the long beans to the hot oil and cook over high heat until the beans blister and become fork-tender but not overly soft. Stir occasionally. Approximately 4-5 minutes
- Remove blistered long beans from pan and blot excess oil from them immediately.
- Wipe down the pan until there’s just a thin coat of oil remaining. Remember it was just on high heat…be careful!
- Add the Shaohsing glaze you made earlier to the pan and let it get sizzling over medium heat. About 1 minute.
- Add the long beans and stir briefly to get them coated and reheated. 1 minute.
- Festoon with sesame seeds.
Preparation time: 10 minute(s)
Cooking time: 7 minute(s)
Number of servings (yield): 4 side dish portions or 2 dinner portions with rice and additions.
Copyright © fatpiginthemarket. Recipe by fat pig. Microformatting by hRecipe.