Mac Nut Chinese Long Beans Recipes

Steps:

• In a large pot of boiling water, blanch long beans for 2 minutes until slightly tender. Allow to cool.
• In a large skillet over medium-high heat, add butter. Add scallions, ginger and garlic. Mix together. Add red pepper flakes and long beans. Allow to cook for a few minutes. Stir in chicken stock, honey and sesame oil. Season with salt and pepper, to taste, and add sesame seeds, if desired. Mix together.

Steps:

• Preheat oven to 350 degrees. Prepare an ice-water bath. Blanch beans in a pot of boiling salted water until just tender, about 4 minutes. Using a slotted spoon, transfer beans to ice bath until cool, then drain and pat dry.
• Make bundles by wrapping six or seven beans around your first three fingers. Arrange on a parchment-lined baking sheet. Drizzle with olive oil, and season with salt and pepper. Cook just until heated through, about 10 minutes. Serve warm.

Steps:

• Cook beans in a large pot of boiling salted water until crisp-tender, 4 to 5 minutes. Drain, then plunge into a large bowl of ice and cold water to stop cooking. Drain beans well and pat dry.
• Toss beans with remaining ingredients and season with salt.

Steps:

• Blanch beans in boiling water and rinse in cold running water.
• Melt ghee in saucepan add ginger root, garlic, stir add turmeric, cayenne, and ground coriander. Stir 1 minute.
• Add tomatoes, tossing them until coated in spices.
• Add stock, bring to boil and cook over medium-high for 10 minutes until sauce thickened stirring occasionally.
• Add beans reduce heat and cook 5 min stir occasionally.
• Serve immediately.

Steps:

• heat wok on high.
• add oil, until hot.
• add long beans in batches and stir fry until softened, set aside.
• drain all but 2 tbsp oil in wok.
• add all ingredients until sauce thickens.
• add long beans and serve.