Coconut-Infused Long Beans Stir-Fry
Discover the vibrant flavors of South Asian cuisine with this Coconut-Infused Long Beans Stir-Fry. Originating from Chef Yamini and the League of Kitchens, this dish harmoniously blends the crispness of Chinese long beans with the rich, nutty essence of fresh coconut. Perfect as a side dish or a light main course, it showcases a balance of spices, tenderness of beans, and bright notes of cilantro. Perfect for sharing, this recipe invites you to explore cultural culinary traditions while celebrating the joys of homemade cooking.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Chinese long beans
3/4 lb (sliced very thin (1/8 inch))
Corn oil
3 1/2 tablespoons
Brown mustard seeds
1 teaspoon
Asafoetida powder (hing)
1/8 teaspoon
Thai green chili pepper
1 tablespoon (minced)
Fresh ginger
1 tablespoon (peeled and grated)
Freshly ground coriander
2 tablespoons
Turmeric
1 teaspoon
Kosher salt
3/4 tablespoon
Water
1/2-1 cup
Shredded fresh coconut
1 cup (thawed if from the frozen section)
Sugar
1 teaspoon
Cilantro
1/4 cup (chopped)
Instructions
1
Begin by mounding the sliced long beans in a large bowl. Lightly sprinkle them with a bit of water, ensuring they are moistened without being soaked.
2
In a large, heavy-bottomed saucepan, heat the corn oil over medium-high heat. Once the oil is hot, add the brown mustard seeds. Allow them to pop vigorously, creating a fragrant start to your dish.
3
Once the mustard seeds have started to pop, gently sprinkle in the asafoetida powder for a depth of flavor. Immediately follow with the moistened long beans, which should sizzle upon contact.
4
Add the minced Thai green chili, grated ginger, freshly ground coriander, turmeric, and kosher salt to the saucepan. Toss everything together to ensure the beans are coated evenly with the spices.
5
Pour in 1/2 cup of water, stirring to combine. Cover the saucepan and steam the beans for 5 minutes. Check for sticking; if necessary, add a bit more water. Continue to steam the beans for an additional 10 minutes or until they are tender but still retain a bit of crunch.
6
Once the beans are cooked, mix in the shredded fresh coconut and sugar. Cover the saucepan again and simmer over medium-low heat for an additional 3 to 4 minutes, allowing the flavors to meld and the beans to soften slightly.
7
Before serving, sprinkle the dish with freshly chopped cilantro to add a burst of color and flavor. Enjoy this delightful dish warm, sharing the warmth of home-cooked goodness!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Coconut-Infused Long Beans Stir-Fry?
It is a South Asian-inspired dish from Chef Yamini and the League of Kitchens that combines Chinese long beans with fresh coconut and traditional spices.
How should the Chinese long beans be prepared for this recipe?
The long beans should be sliced very thin, approximately 1/8 inch thick, and lightly moistened with water before cooking.
Is this stir-fry recipe vegan?
Yes, this recipe is specifically tagged as vegan and contains no animal-derived ingredients.
What type of oil is used in this recipe?
The recipe calls for 3 1/2 tablespoons of corn oil.
What are the key spices used for the flavor base?
The flavor base is created using brown mustard seeds, asafoetida powder (hing), Thai green chili, fresh ginger, turmeric, and freshly ground coriander.
How do I handle the brown mustard seeds during cooking?
Heat the corn oil over medium-high heat and allow the mustard seeds to pop vigorously before adding other ingredients.
What is the role of asafoetida powder in this dish?
Asafoetida, also known as hing, is added just after the mustard seeds to provide a deep, savory flavor to the stir-fry.
How much ginger and chili are required?
You will need 1 tablespoon of minced Thai green chili pepper and 1 tablespoon of peeled and grated fresh ginger.
How long do the beans need to steam?
The beans should be steamed for an initial 5 minutes, followed by an additional 10 minutes, or until they are tender but still crunchy.
How much water is added during the steaming process?
Initially, 1/2 cup of water is added, but you may add more if the beans begin to stick to the saucepan.
When should I add the coconut to the stir-fry?
The shredded coconut is added once the beans are fully cooked and tender.
Can I use frozen coconut for this recipe?
Yes, you can use frozen shredded coconut as long as it is thawed before being mixed into the dish.
What is the purpose of adding sugar?
One teaspoon of sugar is added along with the coconut to help balance the flavors and allow them to meld together.
How should the dish be garnished?
The dish is garnished with 1/4 cup of freshly chopped cilantro for a burst of color and freshness.
What is the recommended heat level for the final simmer?
After adding the coconut and sugar, the dish should simmer over medium-low heat for 3 to 4 minutes.
Can this be served as a main course?
Yes, while it is perfect as a side dish, it can also be served as a light main course.
Is this a quick meal to prepare?
Yes, the recipe is tagged as a quick meal and involves relatively short cooking times once the vegetables are prepped.
What kind of cookware is recommended?
A large, heavy-bottomed saucepan is recommended to ensure even heat distribution and prevent sticking.
What should the texture of the beans be when finished?
The beans should be tender but retain a bit of their natural crunch.
How much salt is used in the recipe?
The recipe calls for 3/4 tablespoon of kosher salt.
What cultural tradition does this recipe celebrate?
This recipe celebrates South Asian culinary traditions and homemade cooking.
How many ingredients are in this recipe?
There are 13 ingredients in total, including the beans, coconut, oil, and various spices.
Why are the beans moistened with water before cooking?
Moistening the beans ensures they are damp enough to sizzle upon contact with the hot oil and spices without being soaked.
What form of coriander is used?
The recipe uses 2 tablespoons of freshly ground coriander.
How much turmeric is needed?
One teaspoon of turmeric is added to the spice mix.
What is the weight of the long beans used?
The recipe requires 3/4 lb of Chinese long beans.
Does this recipe contain cholesterol?
Based on the provided recipe data, there is no listed cholesterol, making it suitable for many diets.
Should the dish be served warm or cold?
The recipe recommends enjoying the dish warm to share the warmth of home-cooked goodness.
What is the total simmering time after adding coconut?
The final simmering time is between 3 and 4 minutes.
Who is the featured chef?
The featured chef for this South Asian recipe is Chef Yamini.