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Braised Long Beans Recipe - Cooking Index

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Braised Long Beans

Type: Vegetables
Serves: 6 people

Recipe Ingredients

1 cup 237mlOil - for frying
1 1/2 lbs 681g / 24ozChinese long beans - cut in half
1/4 cup 59mlChicken broth
1 teaspoon 5mlCornstarch
1 teaspoon 5mlSesame oil
2 teaspoons 10mlMinced dried shrimp - see * Note
2 teaspoons 10mlMinced vegetable preserve - (optional), see * No
4   Garlic cloves - minced
1 teaspoon 5mlMinced ginger root
1 1/2 teaspoons 7.5mlSugar
1 tablespoon 15mlSoy sauce
1 teaspoon 5mlWhite or rice vinegar
2   Green onions - minced

Recipe Instructions

* Note: Chinese vegetable preserve and dried shrimp are available at Asian markets.

Heat oil in large skillet to 375 degrees. Drop beans into oil in small batches to avoid causing hot oil to spill or spatter. Fry 1 minute and remove with slotted spoon. Drain on paper towels. (Frying can be done several hours ahead of time).

Mix chicken broth with cornstarch and set aside.

Heat wok over high heat and add sesame oil. Add shrimp, vegetable preserve, garlic, ginger, sugar, soy sauce, vinegar, onions and cornstarch mixture. Saute 1 minute.

Add fried long beans and cook until mixture has thickened slightly and beans are coated with sauce, 2 to 3 minutes.

This recipe yields 6 servings.

Each serving: 99 calories; 248 mg sodium; 8 mg cholesterol; 6 grams fat; 11 grams carbohydrates; 4 grams protein; 1.31 grams fiber.

The Los Angeles Times, 10-27-1999


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