Spicy Long Beans
Chinese long beans are very long, rounded pod beans used in Asian cooking. Also known as yard-long beans, they can grow up to about 3 feet long, although they are usually picked at about 18 inches. The bean belongs to the same family as the black-eyed pea. Here, red chili-garlic sauce (sold in the Asian section of well-stocked supermarkets) adds a flavorful kick to the beans. Serve alongside our Lacquered Duck Breasts.
Ingredients
- 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
duck breasts) - 2 garlic cloves, minced
- 1 1/4 tsp. red chili-garlic sauce
Directions
Have a large bowl of ice water ready.
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.
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.