Recently one of my neighbors visited a local farmer’s market and came home with a big bunch of Red Chinese Long Beans but when their college aged boys laid eyes on them and saw the color they said no way to eating them. Well their loss was our gain as a big part of the beans made their way to my kitchen.
1 lb. Red Chinese Long Beans, cut into 3-inch lengths
8 mini orange sweet peppers, julienned
2 TBS. peanut oil (or oil of your choice)
1 TBS. Red Curry Paste
1/2 cup water
1 packet stevia, or 1 tsp sugar
1 TBS fish sauce
juice of 1 lime
1/2 cup packed fresh basil leaves
Heat the oil in a wok on high heat. While the oil is heating, stir together the Red Curry Paste, water, stevia and fish sauce and set aside. Once the oil is hot add in the beans and stir a few times a minute for about 3 minutes. Add the sweet peppers and continue cooking for an additional 3 minutes stirring a few times per minute. Add the Red Curry mix and stir to coat the beans well and cook for an additional minute or two until the beans are cooked to the degree of tenderness desired. Add the basil leaves and stir them in so that they quickly wilt and soften.