| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 2-3 tablespoons sesame oil
- 4 cloves minced garlic
- 1 1/2 pounds Chinese long beans
- Red pepper flakes, to taste
- 2 tablespoons soy sauce
- 1/4 cup vegetable stock or water
- Toasted sesame seeds for garnish
- Cooked white rice
Instructions
- In a wok, heat oil, add garlic until softened. Add beans and cook for 5 minutes until softened. Add pepper, soy and stock and cook for one more minute.
- To serve: top with toasted sesame seeds, and serve with white rice.
- TIP:
- NO MORE GRAY BEANS
- To ensure a bright green bean color in your favorite recipe, try blanching the beans in briskly boiling water to which 1 generous teaspoon of salt has been added. Cook the beans in this water for 2030 seconds, until the color changes to bright green, and immediately plunge the beans in ice water to stop the cooking, and set the color. You can use the beans for crudite, or continue to cook them with a quick saute
Reviews
My go-to stir fry recipe. I’ve made this with different veggies–green beans, pea pods, carrots, onion, broccoli–they are all good.
This was very easy, and my family loved it. I used fresh string beans from the garden, and did not have any sesame seeds. I will make this again. Who needs Take Out?