Makes/Yield : four
Ingredients / Shopping List
- one 1/2 pound Chinese long beans
1 - 1/2 cup tasteless dry-roasted peanuts (2 1/2 oz; not cocktail peanuts)
- a pair of teaspoons soy
- a pair of to three little recent Thai chiles (to taste), finely sliced
- 1/2 teaspoon salt
- one 1/2 tablespoons oil
- one tablespoon sliced garlic
- one massive shallot, halved lengthwise, then terribly thinly sliced crosswise (1/2 cup)
- a pair of tablespoons recent juice
- Garnish: lime wedges
Instruction
- Cook untrimmed beans during a 6- to 8-quart pot of boiling salt-cured water, uncovered, stirring sometimes, till simply tender, three to five minutes. Transfer with device to an out sized bowl of ice and cold water to prevent cookery, then drain during a colander and pat dry with paper towels. Trim beans and cut crosswise into 3/4-inch items.
- Meanwhile, pulse peanuts during a kitchen appliance till concerning 1/2 peanuts square measure finely ground and remainder square measure in terribly massive items (do not grind to a paste).
- Stir along soy, chiles, and salt during a little bowl.
- Heat pan over high heat till a bead of water born onto cookery surface evaporates straight off. Add oil, moving to coat pan, then add garlic and stir-fry until garlic begins to show pale golden, concerning five seconds. Add peanuts, and stir-fry until all of mixture is golden, concerning thirty seconds. Add beans, and stir-fry till hot and well coated, concerning a pair of minutes. take away pan from heat, then stir in soy mixture and shallot, stirring till shallot has limp. Drizzle in juice and season with salt, then transfer to a bowl. Serve heat or at temperature.
1Available at Asian markets.
- Beans is stewed, drained, and patted dry three hours ahead. If you do not have a wok, beans is cooked during a 12-inch serious cooking pan. (They can lack smoky flavor.)
Stir-Fried Spicy Peanuts with Chinese Long Beans
4/
5
Oleh
Unknown
