Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Spicy Long Beans

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Spicy Long Beans Empty Spicy Long Beans

    Post by Lobo Sun 24 Jan 2016, 9:04 pm

    Spicy Long Beans Img22l
    Spicy Long Beans
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    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Servings: 4
    Chinese long beans are very long, rounded pod beans used in Asian cooking. Also known as yard-long beans, they can grow up to about 3 feet long, although they are usually picked at about 18 inches. The bean belongs to the same family as the black-eyed pea. Here, red chili-garlic sauce (sold in the Asian section of well-stocked supermarkets) adds a flavorful kick to the beans. Serve alongside our Lacquered Duck Breasts.







    Ingredients:


    • Salt, to taste
    • 1 lb. Chinese long beans, brown ends trimmed,
        beans cut into 8-inch lengths
    • 1 Tbs. duck fat (reserved from making lacquered
        duck breasts)
    • 2 garlic cloves, minced
    • 1 1/4 tsp. red chili-garlic sauce

    Related Recipes


    Spicy Long Beans Wine-pairing-icon-white

    Wine Pairing

    This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

    Directions:

    Have a large bowl of ice water ready.

    Bring a large saucepan of water to a boil over high heat. Generously salt the water, add the long beans and blanch for 4 minutes. Using a slotted spoon, transfer the beans to the ice water to stop the cooking, then drain. Cut the beans in half and tie each half in a knot.

    In a large fry pan over high heat, warm the duck fat. Add the long beans and cook, stirring frequently, until almost heated through. Transfer to a plate.

    Let the pan cool slightly, reduce the heat to medium-high, and add the garlic and the chili-garlic sauce. Return the beans to the pan, reduce the heat to low and cook, stirring frequently, for 1 minute. Serve immediately. Serves 4.
    Williams-Sonoma Kitchen.
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