Nutty Spicy Kung Pao Long Beans

Kung Pao Beans pic2
Spicy Kung Pao Chinese Long Beans  家常菜宮保辣豆角

Kung Pao Chicken is one of the classic Chinese-American foods in Chinese takeouts. Slightly spicy and sweet, the diced chicken and peanuts are quite delicious. Since we are lucky to have a garden full of long beans and serrano peppers, I decided to take advantage of the fresh vegetables from our backyard.

My kung pao recipe is nothing like the takeout version. I use fresh Chinese long beans and serrano peppers with salty fermented black beans. People who like Cantonese food will love this spicy, salty and nutty dish with smoked flavor. This is a nice fun dish for drinking cold beer with friends on a hot summer night in the backyard. You can always add more peanuts. It is also a great appetizer for any formal Chinese meals. Leftovers are great for making fried rice or breakfast wraps with eggs, very tasty.

 

Nutty Spicy Kung Pao Chinese Long Beans 宮保辣豆角

Kung Pao Beans pic5

Kung Pao Beans pic3

Kung Pao Beans pic9

 

Print recipe:

Nutty Spicy Kung Pao Long Beans 宮保辣豆角

  • Servings: 3 to 4 | Recipe by Leslie at Soups Ahoy
  • Print

Kung Pao Beans pic6 print

Ingredients and Instructions

20 Chinese long beans 豆角, about 4 cups chopped (1/2-inch pieces)
2 serrano peppers, remove seeds if you want, sliced round
2 cloves garlic, chopped
1 tablespoon fermented black beans 豆豉
1/4 cup dry roasted peanuts (I like those with sea salt, store bought.)

Mix Sauce in Bowl:
2 teaspoons regular soy sauce, 1 teaspoon sugar
1/2 teaspoon sherry wine, 1/4 teaspoon sesame oil
1 teaspoon black vinegar (Chinkiang Vinegar 鎮江香醋), not more

 

Add 1 tablespoon water to wet the chopped beans. In a hot wok add 2 tablespoons oil, quickly saute long beans with serrano peppers, garlic and fermented black beans. Add a little salt and black pepper, a little bit of water if too dry, stir, stir. Add the sauce mixture, keep stirring until beans are ready. Don’t over cook and don’t add too much water. Beans 豆角 should be dry, fragrant and crunchy.

Add dry roasted peanuts, toss with the beans, dish up. Spicy, salty and nutty with a hint of smoked flavor. A nice fun dish for drinking cold beer with friends on a hot summer night in the backyard. You can always add more peanuts. It is also a great appetizer for any formal Chinese meals. People love spicy food.

 


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https://soupsahoy.wordpress.com/2016/08/12/spicy-nutty-kung-pao-long-beans/

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2 thoughts on “Nutty Spicy Kung Pao Long Beans

  1. I used this Nutty Spicy Kung Pao Long Beans as a condiment for making a sausage-egg wrap. I added two tablespoons into two eggs, a chopped, pre-cooked sausage patty, and a slice of diced provolone cheese. Mixed everything with a fork and cooked until well done. I put the whole thing on a piece of garlic flatbread. As a condiment, the bean mixture has just the right, delicate taste for an energizing breakfast.

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