The flavors in this dish are subtle—which puts the focus on the beans, and transports you to a hot wok spot in Chinatown
1-pound bunch thin Chinese long beans, ends trimmed and the beans cut crosswise into halves or thirds
1 tablespoon canola or safflower oil
3 shallots, sliced crosswise
1 1/2 tablespoons very thin strips peeled fresh ginger
4 garlic cloves, sliced crosswise
2 ounces Chinese roast pork, cut into very thin strips (about 1/3 cup)
1 tablespoon soy sauce or more to taste
1 1/2 teaspoons Asian (toasted) sesame oil
1/4 teaspoon crushed hot red pepper flakes or more to taste
1. Bring a large kettle of water to a boil and add salt. Add the long beans and blanch for 1 minute. Drain the beans in a colander and refresh with cold water to stop the cooking.
2. Heat the canola oil in a large, well seasoned wok over moderately high heat until hot but not smoking. Add the shallots, ginger, and garlic, and stir-fry for 2 minutes, or until soft.
3. Add the long beans, roast pork, soy sauce, sesame oil, and pepper flakes and stir fry for 3 or 4 minutes, or until beans are cooked through and very hot.
4. Place the beans on a platter and serve hot.
The flavors in this dish are subtle—which puts the focus on the beans, and transports you to a hot wok spot in Chinatown. The main supporting player in this recipe—the Chinese roast pork—is just a phone call away; you can order it from any Chinese take-out place. Or you can buy it in a Chinese market. Or you can leave it out, and make the dish vegetarian. But we like it better with a little pork. Serves 4 to 6 as part of a Chinese meal