Yield: 4
Long beans with dry sausage and soy
Think of long beans as a more robust green bean. They do really well cooked into stir-fries or stews and tend to be a bit starchy and woody when not cooked long enough. That makes them a great winter vegetable and a perfect addition to braised meals. This version could be a light dinner on its own paired with some simple steamed rice. There are shelf-stable Asian dry sausages available in a couple of grocery stores in Whitehorse, but you could use any sort of dry salami, or even some nice fatty fresh pork sausage if you have that on hand.
Ingredients
- 1 tsp toasted sesame oil
- 2 small sausages, chopped (about 1/2 cup)
- 1 small onion, chopped (about 1/2 cup)
- 1 bunch of long beans, tips removed and quartered (about 4 cups)
- 1 1/2 cups water
- 2 Tbsp soy sauce
- Toasted sesame seeds, to garnish
Instructions
- Heat sesame oil in a large skillet over medium-high heat and, when shimmering, add the chopped sausage. When the chopped sausage begins to brown, add the onion and cook until onion is translucent, about 5 minutes. When the onions are translucent add the long beans, water and soy sauce, and then bring to a simmer and cover. Cook covered for 15 minutes.
- After 15 minutes, remove the lid and let any remaining liquid fully reduce. Season to taste with salt and red pepper flakes, and serve garnished with toasted sesame seeds.
