Spicy Stir Fried Long Beans


Today I went to Ranch99 in Dublin. It is the ultimate Asian store and I went a little crazy! The amount of dumplings and buns they had was crazy. So I got the steamer going and the whipped up some spicy long beans to accompany all the tasty dumplings.

1 1/2 lb Chinese long beans*
1/2 c unsalted dry-roasted peanuts, chopped
2 to 3 jalapeños, thinly sliced
1 1/2 TBSP peanut oil
1 TBSP garlic, minced
1/2 c shallot, thinly sliced
2 TBSP chile garlic sauce
2 tablespoons fresh lime juice

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.

Heat wok or skillet over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add oil, swirling to coat, then add garlic and stir-fry until garlic begins to turn pale golden, about 5 seconds. Add peanuts and shallots, 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. Then stir in chili sauce and drizzle in lime juice. Serve warm or at room temperature.

Serves 4.

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