Stir-Fried Long Beans With Roasted Chilli Sauce and Thai Basil
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
6-8
ingredients
- 1 lb long beans
- 2 tablespoons peanut oil, for stir-frying
- 6 garlic cloves, chopped
- 2 -3 tablespoons roasted chili paste (nahm prk pow)
- 1 tablespoon fish sauce, to taste
- 1⁄2 - 1 cup thai sweet basil (bai horapa)
directions
- Trim and discard the ends of the long beans. Cut the beans crosswise into segments about 1 1/2 inches long.
- Heat a wok over high heat until hot. Swirl in the oil to coat the surface evenly. When the oil is hot, stir in the garlic and saute a few seconds.
- Toss in the long beans and stir-fry 1-2 minutes.
- Spoon in the roast chilli paste. Stir to mix well with the beans.
- Add a quarter cup of water, stir and cover with a lid to allow the beans to steam.
- Open lid and stir occasionally, adding more water as needed until the beans begin to turn tender.
- Season to taste with fish sauce.
- Add the basil, stir well into the mixture to wilt.
- Continue to stir-fry until the beans are tender to your liking.
- Transfer to a serving dish and serve warm along with the other dishes with steamed rice.
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RECIPE SUBMITTED BY
I grew up in Connecticut with a mom who loved to cook. Soul food fixed with love is my very favorite, but I also love trying new things. I'm now living in the San Francisco Bay Area. The food here is divine and the opportunities for learning abound. I recently took a Thai cooking class and have added some recipes from the instructer's authentic cookbook. Helpful hint: fish sauce = salt, cook to taste.
I'd never even eaten Indian food until I moved to the Bay area. At first all the spices scared me; now I've got a whole rack full, from HOT curry and cardamom seeds to cloves and anise.
In May 2007, I married my DH in the Sonoma wine country. We spent our honeymoon in the Mediterranean. Provence, Sicily, and Santorini, among others. Now I'm trying to recapture the flavor of the area.
I hope to have time soon to add all my favorite recipes. Thank you all for sharing yours.