We got a package of long beans at the grocery store and this was a nice easy side dish to make with them. Nothing fancy, but tasty.

Recipe as written calls for fresh ginger and one bell pepper. We didn't have fresh ginger, so I swapped in ginger paste, and we had lots of bell peppers, so I added a second one.

Dry-Fried Long Beans

From Vegetable of the Day by Kate McMillan (p. 208)

Ingredients

• ¼ C chicken broth
• 1 tsp sugar
• ½ C canola oil
• 400g long beans, cut into 10cm lengths
• 1 Tbsp ginger paste (or 2 Tbsp peeled and finely chopped fresh ginger)
• 1-2 red or yellow bell peppers, seeded and chopped into 1cm pieces
• 1 Tbsp balsamic vinegar
• 1 tsp toasted sesame oil

Directions

1. Whisk together the broth and sugar in a small bowl.
2. Heat the oil in a wok over medium-high heat until almost smoking.
3. Add the beans and cook, alternately stirring and squishing, until starting to wrinkle and develop brown spots, 3-5 minutes.
4. Remove beans and buffer.
5. Pour off all but 1 Tbsp of the oil.
6. Return wok to heat, add ginger, and stir-fry until fragrant, ~30s.
7. Add broth and beans. Cook until pan is almost dry, 4-5 minutes.
8. Stir in the bell pepper, vinegar, and sesame oil, toss once, and remove from heat.