Chinese Long Beans in Scallion-Ginger Sauce
1 min readI love the nutty flavor of Chinese long beans, often called “snake” beans after the benign garden variety they closely resemble.
MAKES 4 SERVINGS
3⁄4 pound Chinese long beans, trimmed, cut into 2-inch lengths
1 tablespoon peanut oil
4 scallions, white and green parts, finely chopped
1 tablespoon finely chopped fresh ginger
3 large cloves garlic, finely chopped
1⁄4 teaspoon crushed red pepper flakes, or to taste (optional)
1⁄2 cup low-sodium vegetable broth
1 tablespoon brown sugar
Salt and freshly ground black pepper, to taste
1 tablespoon toasted (dark) sesame oil
1 to 2 tablespoons toasted sesame seeds (optional)
In a large pot of boiling salted water, blanch long beans for 1 to 2 minutes, or until slightly tender. Drain in a colander and rinse under cold running water. Set aside. In a wok or large nonstick skillet, heat peanut oil over medium-high heat. Add scallions, ginger, garlic, and red pepper flakes, if using; cook, stirring constantly, 1 minute. Add long beans and cook, stirring, 1 minute. Add broth, brown sugar, salt, and pepper; cook, stirring, until liquid is reduced by half, 4 to 5 minutes. Remove from heat and add the sesame oil and sesame seeds, if using; toss well to combine. Serve at once.
{PER SERVING} Calories 117 • Protein 4g • Total Fat 7g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 12g • Dietary Fiber 4g • Sodium 282mg
