By chia on January 10, 2003
Photo by WaterMelon
Photo by WaterMelon
"i love finding these beans in the local vietnamese market, but if you can't get them you can substitute green beans"
Serving Size: 1 (202 g)
Servings Per Recipe: 4
"This is a terrific recipe. I also used green beans, and substituted cooking sherry for the rice wine, and dried chili peppers for the fresh ones. I found this really worked, my family really enjoyed it and I was impressed with the full flavour that it offered. In the future I would use half the sherry as it had a very strong flavour, but all in all I was extremely satisfied and might just make it again tonight! Thanks for sharing!"
"Parboiled quickly, used sake instead of shaoxing wine. Used 1 tsp of red pepper flakes and 1/2 tsp of red chili garlic bean paste. I would reduce the heat, as this was pretty spicy... :) Trial and Error, very good the fresh ginger really counter acts the spiciness. Thank you for posting."
"This recipe is a keeper, especially with my garden producing more beans than I can handle. I parboiled the beans and used far less oil than called for. They browned nicely and with the addition of hot chili oil they were out of this world."
"thanks so much for this delicious side dish! I only sauteed the long beans in 2 TB oil (I have a deepfrying-phobia) and it turned out very good. Other than that I followed the recipe to the T. I used Thai chilli. Best of all, this is really easy and quick to prepare."
"I blanched rather than fried the beans initially. I also used chicken stock rather than wine. We LOVE this. Just like they have on the buffet that my mother loves so much. We will be making these often."
"I had to use regular green beans but I will be watching or the next time the long ones are here to make this again. Excellent recipe. I used 3 hot peppers and Marsala wine (it is sweet so I cut the sugar to 1/2 tsp) I call this a "WAKE UP BEANS" recipe - excellent flavor. I seved them with baby carrots, new potatoes and glazed chicken - excellent dinner Thanks Chia"