4 Servings
20 Minutes
Allergens
Long beans are about ten times longer than traditional string beans. They are also tougher, so they can withstand the high heat of the wok. Their nutty flavor lends itself well to Chinese cooking. Long beans and sweet chili sauce can be found at your local Asian supermarket.
Fill a large bowl with ice water. Set aside. Fill an eight quart pot with water and bring it to a boil. Blanch the long beans for two to three minutes, until they turn bright green. Shock them in the ice water (this will stop the cooking process). Drain the long beans and set aside.
In a large wok, heat the oil until it shimmers. Sauté the garlic and red pepper flakes until they begin to sizzle, making sure the garlic doesn’t burn. Add the long beans and, using large tongs, cook them until they begin to soften, four to five minutes. Add the soy sauce and chili sauce and cook an additional minute, until the beans are glazed.
Remove from the heat. Season with salt and garnish with the chopped peanuts.
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