SNAKE BEAN STIR FRY
One of my originals. Snake beans are also known as yard-long beans. You can grow them yourself, or buy them in Chinese markets. Fresh green beans are a fine substitute. Golden Mountain sauce, found in Chinese markets, makes a nice substitute for soy sauce.
Provided by Well-Aged Cooky
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Stir fry the beans and pepper 3 minutes. Add garlic and mushrooms, and fry 5 minutes. Add golden mountain sauce and water. Simmer, uncovered, until, water is parrtially absorbed and beans are saucy.
STIR-FRIED LONG BEANS WITH ROASTED CHILLI SAUCE AND THAI BASIL
Tua Yao Pad Prik Pow. An authentic Thai dish from cooking instructer, Kasma Loha-unchit Clark, www.thaifoodandtravel.com
Provided by Mrs. Grosh
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Trim and discard the ends of the long beans. Cut the beans crosswise into segments about 1 1/2 inches long.
- Heat a wok over high heat until hot. Swirl in the oil to coat the surface evenly. When the oil is hot, stir in the garlic and saute a few seconds.
- Toss in the long beans and stir-fry 1-2 minutes.
- Spoon in the roast chilli paste. Stir to mix well with the beans.
- Add a quarter cup of water, stir and cover with a lid to allow the beans to steam.
- Open lid and stir occasionally, adding more water as needed until the beans begin to turn tender.
- Season to taste with fish sauce.
- Add the basil, stir well into the mixture to wilt.
- Continue to stir-fry until the beans are tender to your liking.
- Transfer to a serving dish and serve warm along with the other dishes with steamed rice.
Nutrition Facts : Calories 81.8, Fat 4.8, SaturatedFat 0.8, Sodium 235.3, Carbohydrate 7.6, Fiber 0.2, Sugar 0.1, Protein 2.5
STIR-FRIED ASPARAGUS AND SNAKE BEANS WITH CHILE JAM AND LIME LEAVES
Fish sauce and dried shrimp flavor the sweet, spicy, and bright chile jam used to glaze this side dish with deeply savory notes. Glossy Makrut lime leaves bring a citrusy, floral aroma and taste-and look beautiful on the serving platter, too.
Provided by Martin Boetz
Categories Side Food Processor Wok Stir-Fry Kid-Friendly High Fiber Asparagus Spring Summer Party Potluck Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 8 servings (as part of a multi-course dinner)
Number Of Ingredients 19
Steps:
- For chile jam:
- Remove any seeds from tamarind pulp and place pulp in mini processor. Add ½ cup hot water and puree until smooth, adding more hot water if mixture is thick. Using rubber spatula, press enough tamarind mixture through fine sieve to measure ⅓ cup. Set aside.
- Heat heavy large wok or skillet over medium heat. Add galangal and dry roast until charred and tender, stirring often, about 8 minutes; transfer to bowl. Heat oil in same wok over medium-high heat. Add onions and cook until golden, about 7 minutes. Using slotted spoon, transfer onions to paper towels to drain. Add garlic to same oil. Cook until lightly browned, about 3 minutes. Using slotted spoon, transfer to bowl with galangal. Add chiles to same oil. Cook just until slightly darker in color, about 10 seconds. Using slotted spoon, transfer chiles to bowl with galangal. Add shrimp to same oil. Cook 1 minute. Using slotted spoon, transfer to paper towels to drain. Reserve oil in wok.
- Combine galangal, garlic, and chiles from bowl, onions, and shrimp in processor. Blend until paste forms (paste may not be completely smooth). Transfer paste to heavy medium saucepan. Mix in ¼ cup reserved oil from wok and stir over medium heat until very hot. Add palm sugar, fish sauce, and tamarind pulp. Stir chile jam to blend. DO AHEAD: Can be made 1 month ahead. Transfer to bowl, cover, and chill.
- For asparagus and snake beans:
- Heat oil in large wok or heavy skillet over medium heat. Add garlic and stir 30 seconds. Add asparagus, beans, and lime leaves; toss to combine. Add broth, sugar, and chile jam. Stir-fry until vegetables are tender and sauce thickens enough to coat, about 5 minutes. Transfer vegetables to bowl and serve.
- Editor's note: As a part of our archive repair project, this recipe has been updated to remove an offensive term for Makrut lime.
RED CURRY CHICKEN WITH SNAKE BEANS (LONG BEANS)
Make and share this Red Curry Chicken With Snake Beans (Long Beans) recipe from Food.com.
Provided by PanNan
Categories Curries
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat a tablespoon of vegetable oil in a wok over medium-high heat. As the oil is heating (before it gets to full heat), add curry paste, and 1 cup of the broth, stirring until smooth. (Reserve the remaining broth to add to the wok if mixture becomes dry and curry begins to sizzle on the bottom of the wok.) Continue heating and stirring until the curry becomes fragrant and the wok has reached full heat, 1-2 minutes.
- Add chicken and stir fry until just cooked through, about 4 minutes.
- Add green beans, peppercorns, kaffir lime leaves, shallots, palm sugar, fish sauce and stir quickly to combine. Continue cooking for 2 minutes. If mixture becomes dry, add additional broth, ¼ cup at a time. (Mixture should be smooth but should thick enough to coat the other ingredients.).
- Add basil and cook just until basil begins to wilt, about 1 minute. Remove from heat and serve immediately.
Nutrition Facts : Calories 281.4, Fat 15.1, SaturatedFat 3.3, Cholesterol 46.4, Sodium 474.3, Carbohydrate 15.7, Sugar 6.8, Protein 21.8
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