July 04, 2017
Fresh Tomatoes, Dinner, Side Dishes,
Beans, Vegetables, Beans (String), Asian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Summer, Sunday Dinner, Stove Top, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Spicy more
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"Recipe source: Saveur (June/July 2006)"
In a food processor add the garlic, shoots and 2 tablespoons water and process, scraping down sides often to form a paste (2 minutes). Transfer to a small bowl and set aside.
Heat oil in a wok over medium low heat. Add the ground paste and cook, stirring, until oil begins to separate and paste no longer smells raw (8-10 minutes). Stir in long beans and chiles; stir to combine. Add soy sauce and 1/4 cup water; stir to coat. Increase heat to medium high and stir fry until beans are barely fork tender (6-8 minutes). Stir in tomatoes and cook until wilted (2 minutes). Season with salt to taste and transfer to a large bowl.
Let beans ret for at least 10 minutes before serving.
Garnish with fried shallots.
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