Asian Long Beans
Patricia @ ButterYum
My last CSA Delivery included Asian Long Beans. I blanched them and tossed them with an Asian-inspired mix of ginger, soy, garlic, and mushrooms to make a really delicious side dish.
Items used to make this recipe:
(affiliate links)
ginger grater https://amzn.to/2LdYM22
large skillet https://amzn.to/3bjcUlh
Asian Long Beans
Ingredients
1 tablespoon butter
1 tablespoon canola oil
1 pound long beans, cut into 1 1/2-inch lengths
1 cup chopped mushrooms
1/2 cup chopped onions
salt and pepper to taste
2 cloves garlic, crushed
pinch of crushed red pepper flakes
1 1/2 teaspoons grated ginger (or ginger paste)
1 1/2 teaspoons honey
1 teaspoon soy sauce
sesame seeds for garnish
Directions
In a medium saucepan, blanch long beans for a couple of minutes until they're crisp tender; drain and set aside.
In a large non-stick skillet, heat butter and oil together.
Saute onions and mushrooms, with salt and pepper to taste, until the onions are translucent and the mushrooms begin to caramelize.
Add the crushed garlic and crushed red pepper flakes; saute for 30-60 seconds or until the garlic is fragrant.
Add grated ginger, honey, and soy; stir to combine.
Add blanched long beans and cook for just a couple of minutes, stirring to combine
Garnish with a sprinkling of sesame seeds.