I wrapped an Asian long bean around the shorter beans to create a "bouquet" effect. The beans are offset by bean sprouts sprinkled with black sesame seeds and rice wine vinegar.
Green and yellow beans benefit from being tossed with Asian ingredients-the delicious result proves it. If you can find Asian long beans, available in Asian groceries and some supermarkets, use them as they round out the recipe nicely. Be sure to dry the beans before stir-frying so the oil won't spatter.
1-1/2 pounds green beans and yellow beans, trimmed
2 to 3 tablespoons peanut oil
2 garlic cloves, minced
1-1/2 teaspoons grated fresh ginger
1/4 teaspoon red pepper flakes
2 tablespoons soy sauce
1 tablespoon sesame oil
1/2 cup coarsely toasted chopped almonds (optional)
In a large pot of boiling salted water, cook the green beans for 2 minutes. Drain and immediately plunge into cold water to chill. Drain again and pat dry.
In a wok or a large skillet, heat the peanut oil over medium-high heat. When hot, add the garlic and cook, stirring, for 30 seconds. Add the ginger and red pepper flakes and cook, stirring, for 10 seconds.
Increase the heat to high, add the beans and soy sauce, and cook until tender, about 3 minutes, stirring and tossing constantly. Drizzle with sesame oil. Taste for seasoning, adding more soy sauce or red pepper flakes as desired. Sprinkle with almonds, if using, and serve.
Great Food and Simple Style for Hectic Lives
By Donata Maggipinto
Clarkson Potter/Publishers, November 1998
240 pages, 125 full-color photographs
ISBN: 0-609-6011 1-3
Recipe Reprinted by permission.
This page created June 1999
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