Spicy Long Beans
- Salt, to taste
- 1 lb. Chinese long beans, brown ends trimmed,
beans cut into 8-inch lengths
- 1 Tbs. duck fat (reserved from making lacquered
- 2 garlic cloves, minced
- 1 1/4 tsp. red chili-garlic sauce
Bring a large saucepan of water to a boil over high heat. Generously salt the water, add the long beans and blanch for 4 minutes. Using a slotted spoon, transfer the beans to the ice water to stop the cooking, then drain. Cut the beans in half and tie each half in a knot.
In a large fry pan over high heat, warm the duck fat. Add the long beans and cook, stirring frequently, until almost heated through. Transfer to a plate.
Let the pan cool slightly, reduce the heat to medium-high, and add the garlic and the chili-garlic sauce. Return the beans to the pan, reduce the heat to low and cook, stirring frequently, for 1 minute. Serve immediately. Serves 4.