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one green planet

Transform Chinese long beans and peppers into a flavorful dish with this stir-fry recipe! The vegetables are cooked in a spice paste made from peppers, shallots, garlic, nuts, and ginger and the coconut milk create a tasty broth. Serve with a piece of crunchy bread so that you can soak up all of the deliciousness!

Chinese Long Bean Stir-Fry [Vegan]

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Serves

4

Cooking Time

15

Ingredients

For the Stir-Fry:

  • 2 tablespoons oil
  • 1 bay leaf
  • 2 red Anaheim peppers, thinly sliced diagonally
  • 10.5 ounces snake bean, cut into 2-inch pieces
  • 1 teaspoon palm sugar
  • 1 teaspoon salt
  • 1 cup coconut milk

For the Spice Paste:

  • 3 shallots
  • 3 garlic cloves
  • 4 red cayenne pepper
  • 1 red Anaheim pepper
  • 2 candlenuts or macadamia nuts
  • 1 small piece of ginger

Preparation

  1. Heat oil in a wok or frying pan and stir-fry spice paste and bay leaf until fragrant, about 2 minutes.
  2. Add the Anaheim peppers and stir until wilted, another 1 minute.
  3. Add the snake bean and season with palm sugar and salt. Mix well.
  4. Pour the coconut milk and bring to a boil. Keep cooking until the sauce is slightly reduced and some oily sheen has formed, about 5 minutes.
  5. Turn off heat and serve immediately with steamed white rice.


    About The Author

    photourl

    Anita Jacobson

    See My Recipes

    Vegan recipes featuring unique flavors from Indonesia, China, Japan, and other Asian countries.

    Cook, photographer, and author behind Daily Cooking Quest, where you can find many recipes for Indonesian, Chinese, Japanese, and other Asian cuisines.

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