Recipe: Spicy long beans

  • Updated: July 17, 2013 - 1:44 PM

Spicy Long Beans in Lettuce Cups

Serves 6 to 8 as an appetizer or part of a multicourse meal.

Note: The oyster sauce or hoisin sauce (which adds a sweeter note) adds complexity. You can substitute sambal oelek (a ground fresh chile paste that is not in oil), but the flavors won’t be as deep or complex. This recipe also calls for chile paste in oil; various brands can be found in Asian markets and well-stocked grocers. The lettuce wraps are nice eat-with-your-hands appetizers, but the beans can become an entree if served with steamed rice.

• 12 oz. Chinese long beans (about 2 3/4 c.)

• 2 tbsp. canola oil, as needed

• 6 to 8 oz. ground pork

• 2 tsp. finely grated garlic

• 1 1/2 tsp. finely grated ginger

• Pinch kosher salt, to taste

• 1/4 c. low-sodium chicken broth

• 3 to 4 tsp. chile paste in oil, to taste (see Note)

• 2 tbsp. dry sherry

• 1 tsp. oyster or hoisin sauce (see Note)

• Soy sauce to taste

• Butter lettuce leaves or steamed rice, to serve

• Chopped roasted, unsalted peanuts, optional


Cut the beans about 3/8 -inch crosswise; set aside.

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    These distinctive, 12- to 18-inch beans earn their moniker. They are also called snake beans, yard-long beans or asparagus beans. In Cantonese, they are dau gok.

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