Long Bean Stir-Fry

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Long Bean Stir-Fry {Gluten-Free, Vegetarian} | Wheat-Free Meat-Free

Our grocery store has been carrying these beans for months now. I noticed them right away but didn’t grab a bunch until last month. It was always clear in my head that I wanted to do a stir-fry. I just couldn’t get the recipe quite right.

There were a few more bunches at the store the other day, so I grabbed a couple and tried another go at it. Here’s the recipe:

Long Bean Stir-Fry

  • 1 3/4 pounds long beans, trimmed and sliced into 2-3 inch sections
  • 1/4 cup almonds, chopped
  • 2 tablespoons gluten-free soy sauce
  • 2 tablespoons orange juice
  • 2 teaspoons sesame seed oil
  • 1 teaspoon sriracha
  • 1/2 teaspoon corn starch
  • 1 tablespoon vegetable oil
  1. Mix together soy sauce, orange juice, sesame seed oil, sriracha, and corn starch. Stir well so that corn starch is thoroughly mixed in. Set aside.
  2. Heat a wok or large skillet over medium heat. Add the chopped almonds. Cook for a minute or two until almonds are lightly browning. Remove and set aside.
  3. Turn the heat to high. Add about 1/3 of the vegetable oil. Add 1/3 of the long beans. Fry for a few minutes, until beans are lighter in color and have browning. Remove. Repeat with the rest, frying 1/3 at a time, then setting aside.
  4. Add all of the beans back into the pan. Give the soy sauce mixture another good stir, then add to the beans. Toss to coat. Add in almonds. Serve immediately.

Serves 4

Toasting Almonds

Stir-fry is supposed to be fast, so the number one trick is to have all the prep work done before you start cooking. Another hint I came across is to remember that you don’t have the same amount of heat they do at the stir-fry restaurant. Home stir-frying is about more frying, less stirring.

The point of adding the beans in three batches is so that they all get good contact with the pan without being overcrowded, which would lead to steaming instead of frying.

Ready For Sauce

Long beans are firmer and meatier than green beans. They still retained a solid crunch (which I love). If you want them softer, go ahead and cook them a little longer, or blanch them before you start the stir-fry. If you can’t find long beans, go ahead and substitute green beans in the recipe.

The sauce is salty and spicy with a hint of sesame. (Also, kind of addictive.) You can’t really taste the orange juice, but I like it because it adds sweetness to balance the salty. Mirin would work too.

This recipe is being shared in Weekend Herb Blogging, hosted by Paulchen’s Foodblog this week.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


Comments

  1. So simple and yet looks quite delicious! I included your recipe in a gluten-free post: http://www.greenwala.com/profiles/eco-vegan-gal/blog/15576-Wheatless-Wednesday-5-Spring-Time-Recipes

  2. Ooh, yes, I am so making this! Love long beans but I’ve never cooked with them.

  3. @Eco-Vegan Gal: Thank you! :)

    @Alta: Interesting, I had never heard of long beans until they popped up at the grocery store and I had to figure out what they were. What are some other ways you’ve seen them cooked?

  4. I think I’ve seen these at the Farmer’s Market, but just never bought any. That has got to change so I can try this recipe.

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