long bean

long bean jasmine rice

by Heguiberto on January 6, 2010

This is a quick and easy way to make a great rice dish. Rice is so versatile you can basically cook it with anything. It absorbs the flavors of whatever other ingredients that you use. I never get tired of rice: so many possibilities…

long bean jasmine rice

This time around I used long beans to add not only taste but also a crunchy texture to my favorite, jasmine rice. I bought a huge bunch of long beans at the UN plaza farmers’ market and had already used them in several different ways: in a tofu stir fry and with a spicy pasta dish. This is the last version, as I’ve used them all up now.

Long Bean Jasmine Rice

1 cup jasmine rice, rinsed
1 shallot, minced
3 tbsp olive oil
8 long beans, woody tips discarded, cut into tiny rounds
1 ¾ cup water or vegetable broth
1 tsp Kosher salt

How to:
Add olive oil and shallot to a pan and sauté until translucent. Add rice and toss to coat with oil. Add water or vegetable broth. Bring to a boil. Stir to prevent sticking. Turn temperature to low, cover pan and simmer for about 12 minutes. Add long beans, stir and cook until water has been absorbed, about 5 minutes more. Remove from heat. Keep pan covered for another 5 minutes to let rice rest. Transfer to a platter and serve.

{ 0 comments }

long bean tofu stir fry, Southeast Asian style

by Heguiberto on December 30, 2009

I’ve adapted this recipe from an original, Dau Dua Xao Tom, that calls for shrimp instead of tofu. It’s a stir fry which I think works better on a gas stove. We live in earthquake prone San Francisco so have a glass top electric one. It doesn’t caramelize like I want but still the dish turned out well. And clean up is a lot simpler.

long bean tofu stir fry, Southeast Asian style

Long Bean Tofu Stir Fry, Southeast Asian Style

1 pound tofu, cut into 1 inch thick cubes
1 tbs fish sauce
6 garlic cloves, minced
¾ tsp sugar
4tbs vegetable oil
Freshly ground black pepper
1 large onion cut into thin half moon slices
1½ lbs. long beans, cut into 5 inch lengths
¼ cup soy sauce
½ tbs kosher salt (optional)
4 scallions, chopped

How to:

Mix together half the minced garlic, 1 tablespoon of fish sauce, ¼ tbsp sugar and black pepper. Add tofu cubes, toss and let them marinate for approximately 30 minutes.

Steam long beans for about 5 minutes or until tender but still retaining a slight crunch.

Heat two table spoons of oil in a large skillet on high. Fry tofu with marinade for about 8 minutes turning every now and then. Transfer to a bowl. Cover to keep warm. Using the same pan add remaining oil then fry onion till golden brown. Add long beans. Toss. Add soy sauce and salt if needed. Cover pan and cook on high for a few more minutes. Return tofu to pan. Add scallions. Gently fold beans and tofu. Cook for a few minutes more then plate over rice and serve.

fresh long beans

{ 0 comments }

fusilli with spicy Thai peanut sauce

by Heguiberto on December 24, 2009

My friend, Kristen, moved into her new house a few weeks ago with her, now, long-time boyfriend, Y. Last Saturday we finally got the chance to see her new pad at her house warming party. Finally! She disappeared from our radar for several months on her quest to find the ideal home. Naughty girl ;) We should stay in touch more regularly! We miss your Italian culinary magic. Anyway, well done Kristen!

fusilli with spicy Thai peanut sauce

Her family has grown too. Kristen and Yohon now have an adorable four month old pit bull named Trigger. Trigger joins the already crowded animal-friendly household with another two pets: Gipsy a 13 year old cat that is always hidden somewhere; and Mr. LB (short for “little bunny”), their little bunny—get it?–who has silky fur and gigantic floppy ears. You guys have a lot of energy: throwing a party, moving into a new place, adopting a puppy and maintaining two other pets. Whew! I’m exhausted simply thinking of it.

Kristen specifically requested that I make this dish, as she loves it. The only thing I regret was not doubling it. The whole thing was eaten in about twenty minutes, which left none for latecomers or my lunch the next day. Boo-hoo!

Fusilli with Spicy Thai Peanut Sauce

1lb Fusilli pasta
3/8 cup apple cider vinegar (no substitutes)
2 tbsp sugar
2 1/2 tbsp peanut butter
3 tbsp soy sauce
1&1/2 tbsp fresh grated ginger
2 garlic cloves, crushed and minced
½ small English cucumber, seeds removed, cut in thin strips
½ lb long beans, woody ends discarded, cut into 5 inch pieces
2 carrots, shredded
4 whole scallions, chopped fine
3 tbsp fresh cilantro, roughly chopped
1 Serrano chili, stem removed, seeds/ribs partially removed for some heat, minced

How to:

Prepare the sauce by whisking together cider vinegar, soy sauce, ginger, garlic, sugar and peanut butter. The end result should look like a thick but runny brown sauce. Taste it. It should be a bit salty, sweet, sour and pungent. Adjust flavors if you think you need more garlic, ginger or vinegar.

Cook pasta to al dente following package instructions. During the last 4 minutes of the cooking process, add long beans. Drain and rinse with cold water. Transfer to a large bowl and toss with cucumber, carrots, Serrano chili and scallions. Fold peanut sauce into the pasta mix, until incorporated. Add cilantro and serve

Your vegetarian and non-vegetarian friends will all love it. You can serve it for the holidays as an exciting departure from the traditional ham or turkey X-mas. It’s good as a main course or a side dish. This is a complete and healthy meal.

Why didn't I get to meet Trigger?!? That's not very fair!

{ 0 comments }

Szechuan-style Chinese long beans

by Stevie on June 23, 2009

Szechuan-style Chinese long beans

Szechuan-style Chinese long beans

Chinese long beans; also called yardlong beans, long-podded cowpeas, snake beans and numerous other names; were a new discovery for me when I first seriously tried to learn more about Chinese cooking. Common in Southeast Asia and southern China, these are not the bean that I grew up with. Actually the “long bean” is really the immature bean pod which is better if it is young and fairly slender. They’re very healthy, containing protein, vitamins including vitamin C as well as iron and other essential minerals. Most importantly, they’re fun to make because they’re so long and unusual looking and they taste great.

our preferred chili garlic sauce

our preferred chili garlic sauce

Szechuan-style Chinese long beans

1 medium bunch Chinese long beans, cleaned and chopped into about 4 inch pieces
6 cloves garlic, peeled and minced
1 tsp. chili garlic sauce or more to taste
2 tbs. oil for stir frying
salt to taste
generous splash of soy sauce

In dry pan, fry long beans for 8 to ten minutes until they become somewhat blackened. Remove beans from pan. 2. Add oil, garlic and chili garlic sauce to pan. (I use Tuong Ot Toi Viet-Nam brand chili garlic sauce but really any will do.) Sautee for a minute until garlic aroma becomes noticeable. 3. Add long beans back to pan and mix with fried garlic sauce. Add salt and splash of soy sauce. Cover to warm thoroughly. Serve.

I serve this with rice and other Szechuan inspired dishes like Szechuan eggplant. This week I was rushed so made it with rice and pinto beans as a sort of Old World/New World weirdcombination. Yum!

Chinese long beans ready to be prepared

Chinese long beans ready to be prepared

Related Posts with Thumbnails

{ 1 comment }