I found these great China Long Beans today in search of a variety of mushrooms. I don’t know about you but I love Szechwan style string beans when we eat Chinese food. All of these Chinese New Year posts this week have me craving some. I want to lay off the heavy carbs (Certain Someone is out of town so I can get away with it) and decided to use the long beans in a quick stir-fry with Enoki, Shitake, and Oyster mushrooms, shrimp, Sambal Oelek, and Black Bean Garlic Sauce. Long Beans are a legume related to the black eye pea family. Full of protein and other essentials, they scream healthy as well as tasty. I also reason this is great dish to turn in for The Well Seasoned Cook’s …My Legume Love Affair! I have two types of legumes in both the black bean and long beans.
China Long Bean with Shrimp and Mushrooms in a Black Bean Garlic Sauce
Serves 2-3 persons
1 bunch China Long Bean cut into manageable pieces (I cut mine into thirds)
1 cup assorted mushrooms (enoki, shitake, oyster, etc,)
25 raw shrimp with shells on (of course you can add more or less)
1 tablespoon vegetable oil
1 tablespoon Sambal Oelek (available pre made in Asian specialty depts.)
1 tablespoon Black Bean Garlic Sauce (available pre made in Asian specialty depts.)
Heat wok to very hot. Add oil. Add beans and fry for approx 5-8 min until they start to brown and pucker in the skin. This brings out the flavor of the bean. Add shrimp and cook until just pink. Add quickly the mushrooms. Toss quickly and add the Sambal Olelek and Black Bean Garlic Sauce. Toss until evenly coated and serve warm.