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Stir-Fried Long Beans
Provided by: Chef Brian Young
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The aptly named Chinese long bean—also called snake bean or yardlong bean—can be found throughout Chinatown and at a couple enterprising Greenmarket stands. Crunchy and mild, the vegetable’s perfectly suited to stir-frying, and a few go a long way: Chef Brian Young uses only four per order at Mainland, where he serves them as a piquant side dish. Most ingredients can be found at Asia Market (711⁄2 Mulberry St., nr. Bayard St.; 212-962-2028). --Robin Raisfeld
Ingredients
1 teaspoon oyster sauce1⁄4 teaspoon reduced-sodium soy sauce (preferably Yamasa brand)
1 dash shaoxin rice wine
1 dash sesame oil (preferably Kadoya brand)
1 dash white pepper
1⁄2 pound Chinese long beans
1 tablespoon grapeseed oil
1 teaspoon minced ginger
1 clove garlic, thinly sliced
2 scallions (white part only, cut into 1-inch strips)
1⁄2 teaspoon fermented black beans, smashed
3 slices jalapeño pepper