Long Bean Stir Fry 炒豆角粒
Author: 
Recipe type: Main course
Cuisine: Cantonese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • ¾ pounds (340 g) long beans
  • ½ cup dried radish (菜脯)
  • 3.5 ounces (100 g) char siu (叉燒)
  • 6 fresh or dried shiitake mushrooms, chopped
  • 2 tablespoons toasted pine nuts
  • ½ teaspoon salt
  • ½ teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 1 tablespoon rice wine
  • 1-2 tablespoons chicken broth or water
Instructions
  1. Wash the long beans thoroughly in cold water. Trim off the ends then cut into small half-inch (1.25 cm) pieces.
  2. Toast the pine nuts in a small dry skillet over low to medium heat. Toss the nuts frequently to ensure even browning and to prevent burning. The toasted nuts should be medium brown, slightly firm, and have a roasted flavor. Transfer to a dish and set aside.
  3. Heat some vegetable oil in a wok or skillet. Stir fry the mushrooms until done: about 2 minutes for fresh shiitakes, half a minute for reconstituted black mushrooms. Add a little salt then transfer to a dish.
  4. Heat some more oil in the wok and toss in the long beans. Stir fry for about 3 minutes.The beans should be starting to get tender, becoming slightly brown. Add salt, sesame oil, soy sauce, rice wine, and broth and mix.
  5. Add the char siu, mushrooms, and dried radish. Continue stir frying for another 2 minutes. Turn off the heat, then combine the pine nuts into mixture, plate and serve.
Notes
Substitutions:

Instead of char siu, try chicken meat, chicken gizzards and livers (my mom was fond of these), fresh or dried shrimp, or omit the meat entirely.

Dried radishes may be difficult to locate and there is no adequate substitute. Leaving it out will eliminate one of the textural elements of the dish, but it'll be delicious nonetheless.

Experiment with additional ingredients: cut corn, chives, onions, cashews, bell peppers.
Recipe by Mom's Chinese Kitchen at https://www.momschinesekitchen.com/long-bean-stir-fry/