Charred Long Beans with Olives
By Market Chef Heather Hartman
Ingredients
- 1 bunch, or 1‐½ lbs. long beans (or green beans) cut into 2 inch pieces
- 2 teaspoon canola oil
- 1 teaspoon toasted sesame oil
- 2 Tablespoons minced garlic
- 2 Tablespoons minced ginger
- 1 Thai Chile (or jalapeno), minced
- 1/3‐cup chicken or veg stock
- 2 Tablespoons balsamic vinegar or Chinese black vinegar
- 1 Tablespoon soy sauce
- ¾ cup pitted olives (Moroccan dry‐cured, or pitted kalamata olives)
- Optional: 4 oz. cooked ground pork or chicken, broken into small pieces
Instructions
Bring a pot of salted water to a boil. Add the long beans and cook 2 minutes. Drain
and set aside.
In a large wok or large non‐stick skillet, heat 2 tsp. canola oil and 1 tsp. sesame oil
on high heat. Add the long beans and cook without stirring for 2 minutes. Toss the
beans and cook for 1 more minute. Add the garlic, ginger, Chile pepper, and sauté for
1 minute.
Add the chicken or vegetable broth, vinegar, and soy sauce and cook until almost
reduced. Add the olives and cook for 1 more minute. Add the cooked ground pork or chicken if using.
Serve with steamed jasmine rice, and a cucumber salad.
