How long should I cook the Chinese long beans?

Cook the long beans covered on a medium flame for about 10 minutes, until their raw taste is gone but they remain crunchy, then uncover and cook for another couple of minutes.

Can I use pre-roasted peanuts instead of raw peanuts?

The recipe specifies raw peanuts with skin, which are roasted in the wok for 4-5 minutes after the sesame seeds crackle to develop their flavor and crunch. Using pre-roasted peanuts might alter the texture and require adjusting the cooking time.

What if I don't have Sriracha seasoning powder?

While Sriracha seasoning powder provides a unique flavor, you could experiment with a small amount of Sriracha sauce, adding it after the beans are sauteed, or a pinch of cayenne pepper with garlic powder for a similar spicy kick.

Are unsweetened coconut flakes essential?

Yes, unsweetened coconut flakes are specified to provide a subtle sweetness and texture that balances the Sriracha and peanuts without making the dish overly sweet. Sweetened flakes would change the intended flavor profile.

How should I serve these Coconut Sriracha Long Beans?

These long beans are best served immediately after cooking with your choice of rice or quinoa as a flavorful and crunchy side dish.

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Coconut Sriracha Long Beans
[Vegan, Gluten-Free]

GD By: Gunjan Dudani

Author Bio

Gunjan Dudani is the founder of Kiipfit, where she shares healthy recipes and tips. After... Read More

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A vibrant serving of Coconut Sriracha Long Beans, garnished with roasted peanuts and unsweetened coconut flakes, presented in a bowl alongside a portion of fluffy white rice.

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Ingredients You Need for Coconut Sriracha Long Beans [Vegan, Gluten-Free]

2 tablespoons olive oil
1 teaspoon white sesame seeds
1/2 cup raw peanuts, with the skin
1 teaspoon Sriracha seasoning powder
4 cups Chinese long beans, chopped
3/4 teaspoon salt
1/2 cup coconut flakes, unsweetened

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How to Prepare Coconut Sriracha Long Beans [Vegan, Gluten-Free]

Heat oil in a wok or pan.
Add in the sesame seeds.
As soon as the seeds start to crackle, add your peanuts and roast them for 4-5 minutes.
Add sriracha seasoning powder and mix well.
As soon as you get the aroma, toss in long beans and sauté them very well.
Now, cover the pan and cook it on a medium flame until the raw taste of beans are gone but they are still crunchy. This should take around 10 minutes.
Now, remove the lid, add salt and coconut flakes, and mix it all again.
Cook uncovered for another couple of minutes and turn off your flame.
Serve with your choice of rice or quinoa.