Back in the day, no takeout order of mine was complete without these beans. Even if accompanied by a bowl of rice alone, I’d be a happy girl. Unfortunately, it’s pretty much impossible to find a gluten-free version — not even P.F. Chang’s serves ’em — to satiate my spicy long bean cravings.
Traditionally served during Chinese New Year — now in full swing — they symbolize a long life. Plus, this version has quite a bit of fire (heat) to it which is especially apropos, right? It is the Year of the Dragon after all. Gōng hè xīn xǐ (Happy New Year)!
Spicy, Dry Sautéed Long Beans
Preparation Time: 5 minutes
Cooking Time: 5 – 10 minutes
Serves: 2+ as a side
- 8 ounces trimmed long beans, cut into about 4″ lengths
- 2 teaspoons (10 grams) peanut oil¹
- 1 teaspoon (5 grams) untoasted sesame oil¹
- 1 teaspoon (5 grams) minced fresh ginger
- 2 teaspoons (10 grams) minced garlic
- 1/2 teaspoon red pepper flakes
- 1 tablespoon (14 grams) gluten-free soy sauce, plus more for serving
- 1/4 cup (57 grams) water
- Plum sauce or hoisin sauce² (optional)
Heat a large, dry skillet over medium-high heat. Add long beans to pan and sauté until beans are mostly dry and slightly blackened in spots. Carefully (any remaining water will cause the oil to splatter) stir in peanut and sesame oil, coating beans; reduce heat to medium and sprinkle in ginger, garlic and red pepper flakes. Cook, stirring/tossing constantly, until garlic is lightly golden. Add soy sauce and the water, stir to scrape up any bits from the bottom of the pan. Cover pan and steam beans just until tender (2-5 minutes), stirring or shaking pan every minute or so. Remove lid and let any remaining water evaporate. Remove from heat and season to taste with additional soy sauce and, if desired plum or hoisin sauce (about 1/2 – 1 teaspoon — for a touch of sweetness). Serve immediately.