Spicy Long Beans with Shallots [红葱头焖炒长江豆]
I love green beans and long beans. But cooking/eating them is always a dilemma to me. Dry-frying is the best way to cook green beans, yielding tender beans with inordinately juicy and tight texture. But the beans soak too much oil and make me feel guilty every time I eat them. On the other hand, if I just steam the beans or sauté them with a couple tablespoons of oil, they simply become waterlogged and bland.
How to cook these beans so that they can be truly considered as healthy vegetables and taste flavorful at the same time? I finally found the right way to do it. It does not need extra oil to deep fry, yet yields flavors with depth and dimension. It is a homey hearty dish that is easy and quick to make. What is the secret here? Shallots and bird’s eye chillies are the soul of the dish. No dilemma anymore
I like to pair it with [ Thai Fish Cake ], since the Thai Fish Cake calls for some long beans. Bring them together to my dinner table make my grocery shopping and dinner preparation easier and time-saving. You can use the same way to cook green beans. They taste great as well.
Spicy Long Beans with Shallots
1 bunch of Chinese long beans (about 1/2 lb)
2-4 shallots, minced
2-4 cloves of garlic, minced
3-5 Bird’s eye chillies, sliced crosswise (3 for mild spicy, 4 for medium spicy, and 5 for extra spicy)
2 tablespoon vegetable oil
1/2 teaspoon salt (or to taste)
1 tablespoon Thai oyster sauce (or to taste) (highly recommend this brand:
½ teaspoon table sugar
¼ cup to ½ cup chicken stock
Cut up long beans into 2 inch segments.
Heat work to medium high heat. Add vegetable oil.
Then add in minced shallots, garlic and bird’s eye chillies, stir for 1 to 2 minutes until shallots turn translucent and aroma is released. -- This is the key step for making this dish, adding depth and dimension to flavors
Add beans, stir for 2 minutes.
Add salt, oyster sauce, and sugar. Stir for 1 minute.
Add chicken stock, cover, and steam for about 5 minutes, or until beans are cooked through. Check to see if beans are almost tender, but not too soft. If not, re-cover and steam an additional 1 minute.
Uncover, let the rest of the liquid evaporate, about an additional minute, or until the sauce turns thick and evenly cover the beans.
Tip: Use glass cutting board to cut shallots and garlic. It won't leave unwanted odors in your kitchen.
红葱头：2 – 4个，切成小粒
蒜瓣：2 – 4个，切成小粒
泰国小红椒( 新鲜的，或者瓶装腌渍的都可， 或者红干辣椒亦可）：3－5个， 切成细圈 [3个/微辣； 4个/中辣； 5个/大辣]
泰国蚝油：1大勺 （ 强烈推荐主妇牌蚝油，色泽清亮， 味道鲜美）
鸡汤：四分之一杯 - 半杯
铸铁锅烧热，加入蔬菜油2大勺，下红葱头粒，蒜粒和小红椒粒煸炒1-2分钟， 直至红葱头变透明。 -- 此步骤为此菜关键， 为成菜增添浓郁风味。
Tip: 建议用玻璃刀板切红葱头， 蒜瓣。 这样厨房不会留有浓烈辛辣味几日不散。
I like to pair this dish with [Thai Fish Cake]