Sauteed Chinese Long Beans

Do people still really eat the classic string bean casserole that has been served every Thanksgiving since Campbell’s soup went into business? In recent years, I’ve noticed it barely gets touched, so I’m opting for this fresher and tangier take on it.

INGREDIENTS
1 bunch of Chinese long beans or fresh string beans (about ½ lb)
2 T canola oil
1 T garlic, minced

½ teaspoon red pepper flakes

1 tablespoon water
½ teaspoon salt (or to taste)
1 teaspoon soy sauce (or to taste)

¼ teaspoon fresh ground pepper (or Szechuan peppers, ground)

¼ cup sliced almonds, for garnish

PREPARATION

Heat skillet to medium high. Toast sliced almonds, shaking skillet until they begin to brown. Set aside.

Cut long beans into 3-inch segments. Add oil to hot skillet until it shimmers. Add the minced garlic, and red pepper flakes. When garlic begins to slightly brown, add long beans. Add about 1 tablespoon of water, cover, and steam. Wait about 5 minutes, or until beans are cooked through. Add salt, soy sauce, and fresh ground pepper and gently combine with beans. 

To serve, place long beans on plate. Garnish with toasted almonds.