Chinese Long Beans Recipes

Steps:

• Preheat oven to 350 degrees. Prepare an ice-water bath. Blanch beans in a pot of boiling salted water until just tender, about 4 minutes. Using a slotted spoon, transfer beans to ice bath until cool, then drain and pat dry.
• Make bundles by wrapping six or seven beans around your first three fingers. Arrange on a parchment-lined baking sheet. Drizzle with olive oil, and season with salt and pepper. Cook just until heated through, about 10 minutes. Serve warm.

Steps:

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

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.

Steps:

• In a large pot of boiling water, blanch long beans for 2 minutes until slightly tender. Allow to cool.
• If you like your beans crunchy, skip the blanching.
• In a large skillet over medium-high heat, add butter. Add scallions, ginger and garlic. Mix together. Add red pepper flakes and long beans. Allow to cook for a few minutes.
• Stir in stock, honey and sesame oil. Season with salt and pepper, to taste, and add sesame seeds, if desired. Mix together.

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.