Long Beans Dry Fried

12 Oct

I came across a Szechuan style of cooking called gan bian or dry frying and I’ve adopted it for this recipe which really seems to bring out the flavour of the long beans. Serve on rice as a main dish, it is so tasty meat eaters won’t actually notice that there is no meat.
Serves 2 Prep 10min Cook 8 minutes

  • 200g long beans (sub green beans)
  • 1 tsp pure sesame oil
  • 2 shallots or spring onions, thinly sliced
  • 2 large cloves garlic, thinly sliced
  • 1 level tsp grated ginger
  • pinch of chilli powder 
  • 1-2 tbsp light soy sauce (to taste)
  • 1/2 tsp sugar
  • 2-4 tbsp stock or water

Mix together the soy sauce, stock, sugar, chilli and set aside. Chop the beans into 2-4cm lengths and wash well.
Heat the wok until very, very hot and throw in the beans, you need nerve for this as there is no oil in the pan at this point, just keep it on a high heat shaking the pan every now and then until the beans start to catch and burn slightly at the edges, should take about 4 or 5 minutes. Then add sesame oil, shallots, ginger and garlic stir fry quickly for a few minutes more until the aroma rises. Pour in the sauce cook for a further minute and it is ready.

Garden Note I grow long beans also called asparagus beans, snake beans and yard long beans in the polytunnel. Sown late March they crop well from June to October. They grow about sixty cm long, round, pale green and crisp with a taste that is a surprising cross between a French green beans and mushrooms. The beans are absolutely delicious and one of the highlights of my summer harvest.
posted MDD 16/6/2007

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