Recipe: Crispy Long Beans with Chile and Garlic

Last update: February 15, 2007 - 8:45 AM

Crispy Long Beans with Chile and Garlic

Serves 2 to 3, but doubles easily if you have a large enough wok.

Note: If you can't find Chinese long beans, you can substitute any variety of green beans. Trim them first. When using jalapeños, the taste will be milder if you seed them first. Be sure to wash your hands with warm water and soap after handling the pepper.

• 2 tsp. Chinese sesame oil

• 1 lb. Chinese long beans, cut into your desired length (see Note)

•¹/₄tsp. salt

• 2 tbsp. minced garlic

• 1 (3-in.) jalapeño pepper, thinly sliced, seeding optional (see Note)

Directions

Place a medium-size nonstick wok over high heat. After about 30 seconds, add the oil and swirl to coat the pan. Toss in the beans and stir-fry for about 3 minutes over strong heat, then sprinkle in the salt. (Use tongs to mix them as they cook.) Stir-fry for about 5 more minutes (depends on the thickness of the beans), shaking the pan and keeping the beans moving.

Stir in the garlic and minced jalapeño, and stir-fry for about 2 to 3 minutes longer. Serve hot or warm, with rice or noodles.

Nutrition information per serving:

Cholesterol 0 mg Dietary fiber 5 g

Diabetic exchanges per serving: 2 vegetable, ½ fat.

Nutrition information per serving:

Calories 83 Fat 3 g Sodium 207 mg Sat. fat 0 g Carbs 13 g Calcium 67 mg

Protein 3 g Choll 0 mg Dietary fiber 5 g

Diabetic exchanges per serving: 2 vegetable, ½ fat.