Dry-Fried Long Beans
This flavorful and aromatic stir-fried Asian long beans with ginger and bell pepper create a vibrant and satisfying dish that's perfect for any meal. The combination of fresh ingredients and savory seasonings come together to elevate the natural flavors of the beans. Enjoy the crisp texture and delightful taste of this vegetable stir-fry that's sure to impress your taste buds!
— Constant Cookbook
Ingredients
- 1/4 cup chicken or vegetable broth
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/2 cup canola oil
- 3/4 lb. Asian long beans, cut into 4-inch lengths
- 2 Tbs. peeled and finely chopped fresh ginger
- 1 red bell pepper, seeded and chopped
- 1 Tbs. balsamic vinegar
- 1 tsp. Asian sesame oil
Instructions
- In a small bowl, stir together the broth, sugar and salt. Set aside.
- In a wok or a large, deep fry pan over medium-high heat, warm the oil until almost smoking. Add the beans and cook, alternately stirring them and pressing them against the wok, until the skin wrinkles and brown spots appear, about 3 minutes. Using a slotted spoon, transfer the beans to a plate.
- Pour off all but 1 Tbs. of the oil in the wok. Return the wok to medium-high heat, add the ginger and stir-fry until fragrant, about 30 seconds. Add the broth mixture, return the beans to the wok, and cook until the beans are tender but still crunchy and the pan is almost dry, 3 to 4 minutes. Stir in the bell pepper, vinegar and sesame oil. Serve warm or at room temperature. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>Vegetable of the Day</i>, by Kate McMillan (Weldon Owen, 2012).
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