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Active Time
35 min
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Total Time
45 min
Pa-O Long Beans
Finding long beans is worth the effort — the high heat of the wok is just too much for green beans, which aren't as hearty.
Ingredients
Makes 4 servings
Special Equipment
Step 1
Cook untrimmed beans in a 6- to 8-quart pot of boilingsalted water, uncovered, stirring occasionally, until just tender, 3 to 5 minutes. Transfer with tongs to a large bowl of ice and cold water to stop cooking, then drain in a colander and pat dry with paper towels. Trim beans and cut crosswise into 3/4-inch pieces.
Step 2
Meanwhile, pulse peanuts in a food processor until about half of peanuts are finely ground and remainder are in very large pieces (do not grind to a paste).
Step 3
Stir together soy sauce, chiles, and salt in a small bowl.
Step 4
Heat wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add oil, swirling to coat wok, then add garlic and stir-fry until garlic begins to turn pale golden, about 5 seconds. Add peanuts, and stir-fry until all of mixture is golden, about 30 seconds. Add beans, and stir-fry until hot and well coated, about 2 minutes. Remove wok from heat, then stir in soy sauce mixture and shallot, stirring until shallot has wilted. Drizzle in lime juice and season with salt, then transfer to a bowl. Serve warm or at room temperature.
Step 5
*Available at Asian markets.
Step 6
**Available at kalustyans.com.
· Beans can be boiled, drained, and patted dry 3 hours ahead. · If you don't have a wok, beans can be cooked in a 12-inch heavy skillet. (They will lack smoky flavor.)
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Reviews (19)
Back to Top这是美味的!我没有have peanut oil, but did have walnut oil, so I used that. And I also didn't have peanuts on hand so I had to forgo them. Nevertheless, this was so good! I thought I had made enough for 2 meals for myself and it was so good that I ate it all in one!
Anonymous
Boston, MA
4/22/2020
Surprisingly delicious! I microwaved the beans in a little water for 2 1/2 minutes, then drained and patted them dry. Next, put the peanuts in a small ziplock bag and banged them with a rolling pin a few times, then added them to the hot oil in the wok, being careful not to let them burn. Then I tossed the beans into the hot wok along with the soy sauce. I added the garlic after that since again, I was afraid of burning it if added too early. Instead of chiles, I used Asian garlic-chili paste -- probably about a teaspoon, but can be adjusted to taste. Didn't add any salt because I used salted dry-roasted peanuts. The squeeze of lime at the end really adds a wonderful kick. Really good - I could have eaten the whole wok-full myself!
Maddie Hj
Cape Cod, MA
8/12/2018
Excellent dish that I have been making for years. When long beans are in season, I make it weekly if not twice weekly. One variation to the recipe I always do now is add lots of cut up kaffir lime leaves (strips), which makes it even better (I buy a fresh bunch locally or through Amazon and freeze, using as needed). So fragrant.
jk1976
NY NY
11/3/2015
I have already made this recipe 3x! (Unusual for me to make things twice.) this is just to add a "yes" to positive comments that have gone before. So quick and tasty and fabulous! Eggplant too. And fresh tomatoes.
kateberman
Pasadena CA
6/16/2014
Good, easy, and easily substitutable. I've made this twice, once with a mix of the long beans and Japanese eggplant, and a second time with just the Japanese eggplant and no long beans. Both were excellent. You can treat the eggplant just like the long beans - cut into bite sized pieces and boil with the beans before sauteeing. Also, it works fine with or without the chili peppers, using vegetable oil in place of peanut oil, onion in place of shallot, using lemon in place of lime. Whole process can be completed in about 10-15 min if you are focused, maybe more if you are juggling with other dishes.
azlefty
Sacramento
9/2/2013
45 minutes? I just made a 10-minute version that blew my mind. Nuked the beans in a few inches of salted water for 3 minutes. Sauteed garlic, beans and peanuts (whacked in the mortar & pestle for a few secs--why dirty the food processor?) in olive oil, added soy sauce, a few shakes of my friend's homemade green chili sauce, and a squeeze of lime--OMG, fantastic. Served with a piece of salmon that took the same amount of time--yum!
misscaste
7/14/2012
I replaced the Soy sauce with Black Bean paste and added coarsely ground Szechuan Pepper instead of Chili. I did NOT add any extra salt, though, as Soy paste has enough of it! A perfect summery dish.
Toscanaccio
Florence, Italy
8/29/2011
I had not tried long beans and found red ones at the farmers market today, so I needed a recipe quick! I did not add the salt, as I felt the soy sauce would be salty enough, and I was right. Next time I will use a spicier chile, I used an immature Rocoto from my garden. Definitely do not par boil or pre-cook the green beans if you like any texture at all. I sauteed them on high for 4 minutes or so and they were in danger of getting too soft. Those of the generation of canned green beans and soft veggies should go ahead, but most others will not care for the softness. Last change, cooking garlic on high for a long time makes it bitter, so I added it at the end to cook for one minute, and only used a teaspoon. This made maybe a cup and half or so. It was enough for a main dish for one person,in my opinion, or a side for two people. I prefer a large proportion of my meal to be vegetable.
Lovefusion
Moutain View, CA
8/7/2011
我将喜欢这道菜,因为我喜欢朗g beans, I like spicy, and I like peanuts. However, I was not impressed. As written, very bland for some reason ( I used 2 peppers, and was generous with the garlic). I ended up adding fish sauce and some dried shrimp at the end, which made it pretty good.
moxsa
durham, nc
12/2/2009
Keeping beans uncut for initial steaming will reduce sogginess. If you don't have shallots on hand, saute some onion with the garlic or finish with chopped green onions.
scadwell
Durham, NC
9/15/2009
this was sooo good! easy to make and i couldnt stop eating it hot out of the pan
rosereflet
Seattle
5/24/2009
don't bother pre-boiling, my mom used to make this all the time in her Filipino recipies. I like cooked yet firm veggies. I cut the beans about an inch and a half, 3/4 according to the recipe seemed too small and I was glad I did. Although I had to substitute peanut oil and just used pre-dried chopped garlic and substituted those tiny green limes you find in Asian markets, this is a real winner. I will definitely make it again. A refreshing and yet hearty meal that doesn't slow you down.
EmeraldCity
5/19/2009
This was tasty, but a lot of work for the end result. I agree with other reviewers that the beans were a bit soggy. I would have preferred crispier beans. I also expected it to taste more peanutty and flavorful. It was very spicy, probably even more so b/c I used large-ish chilies. This was my first time growing and eating long beans and I'm not sure I'm a big fan. I ended up adding additional soy sauce.
Anonymous
washington, DC
6/26/2008
This recipe was great! These long beans were so tasty, and perfectly flavored. I only had 1.5 oz of peanuts, so I substituted the rest with roasted/unsalted cashews. Mmm, so tasty!
amyjem321
San Francisco, CA
4/10/2008
Really good beans! I used regular green beans and they turned out great. Just a good simple recipe. I sauteed the shallots with the garlic and cooked the beans for less time so they were still a little crispy. Delicious! Thanks.
nursenikki
Seattle
3/14/2008
