Fish-Fragrant Long Beans
A Zhejiang-style dish featuring a vibrant emerald green color, with a fresh, savory, and crisp taste and a touch of mild heat.
Ingredients
Long beans (washed, cut into ~3cm segments)
250g
Scallions (chopped into fine rings)
10g
Ginger (finely minced)
15g
Garlic (finely minced)
15g
Pickled red chili peppers (seeds removed, finely minced)
30g
Vinegar
1 tbsp
Sugar
20g
Soy sauce
1 tsp
Sesame oil
as needed
Salt
as needed
MSG
as needed
Instructions
1
Step 1
Wash the long beans and cut them into ~3cm segments; place in a bowl and set aside. Finely mince the ginger and garlic; remove the seeds from the pickled red chilies and finely mince them, placing them in a small bowl and setting aside. Chop the scallions into fine rings.
2
Step 2
Pour boiling water over the long beans in the bowl and soak until the beans lose their raw taste. Drain the beans onto a plate, add salt and sesame oil to taste, mix well, and let cool.
3
Step 3
Place a wok over high heat, add oil (just enough to barely submerge the minced ginger, garlic, and chilies) and heat until it reaches 80% hot. Pour the hot oil into the bowl containing the minced ginger, garlic, and chilies to release their fragrance. Add sugar, soy sauce, vinegar, sesame oil, scallions, and MSG to make the fish-fragrant sauce.
4
Step 4
Combine the fish-fragrant sauce with the cooled long beans, mix well, and serve.
