Dry Fried Chinese Long Beans are fun to eat and make a great presentation. They are easily found in Asian markets. Something magical happens in the wok when there is very little fat added to it. The vegetables begin to take on a charred flavor that is similar to be-ing grilled. I like to use this technique with Chinese long beans, carrots, broccoli and other dry vegetables. Peppers and other high water-content vegetables will steam themselves and do not work for this technique. You need a really hot wok and sturdy wok spatulas. No wok? No problem, a cast iron skillet will work as well.
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- 1 tablespoon toasted sesame oil
- 1 pound Chinese long beans, ends trimmed off
- ½ pound shiitake mushrooms
- 2 scallions, cut into thin bias segments
- 3 garlic cloves, slivered
- ¼ cup Sichuan soy sauce
- 2 tablespoons sesame seeds
1. Heat the wok over high heat until the wok is very hot. Add the sesame oil and tilt the wok to spread the oil. Add the beans and begin tossing them in the wok. Continue stirring and tossing (YES, like a maniac!) for about 3-5 minutes, until the beans become wrinkled and charred.
2. Add the mushrooms, scallions and garlic and continue tossing until the garlic is slightly softened and fragrant, about 1 minute.
3. Add the sauce and sesame seeds and toss to coat.
4.Serve immediately and garnish with additional sesame seeds and chopped scallions.
Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Winter 2013 SUBSCRIBE NOW