Pa-O Long Beans
Finding long beans is worth the effort — the high heat of the wok is just too much for green beans, which aren't as hearty.
· Beans can be boiled, drained, and patted dry 3 hours ahead. · If you don't have a wok, beans can be cooked in a 12-inch heavy skillet. (They will lack smoky flavor.)
Recipe information
Total Time
45 min
Yield
Makes 4 servings
Ingredients
Special Equipment
Preparation
Step 1
Cook untrimmed beans in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 3 to 5 minutes. Transfer with tongs to a large bowl of ice and cold water to stop cooking, then drain in a colander and pat dry with paper towels. Trim beans and cut crosswise into 3/4-inch pieces.
Step 2
Meanwhile, pulse peanuts in a food processor until about half of peanuts are finely ground and remainder are in very large pieces (do not grind to a paste).
Step 3
Stir together soy sauce, chiles, and salt in a small bowl.
Step 4
Heat wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add oil, swirling to coat wok, then add garlic and stir-fry until garlic begins to turn pale golden, about 5 seconds. Add peanuts, and stir-fry until all of mixture is golden, about 30 seconds. Add beans, and stir-fry until hot and well coated, about 2 minutes. Remove wok from heat, then stir in soy sauce mixture and shallot, stirring until shallot has wilted. Drizzle in lime juice and season with salt, then transfer to a bowl. Serve warm or at room temperature.
Step 5
*Available at Asian markets.
Step 6
**Available at kalustyans.com.
