You really won't want to miss the amazing lineup of sweet and savory delights folks have come up with, even in the heat of July. I will admit to a bit of "tomato envy", our plants here in Central Texas are not setting much fruit this year. In a few minutes I head off to the Farmer's Market to see if more experienced growers are having better luck. Meanwhile, enjoy the Grow Your Own RoundUp!
I really enjoy the internet. I can barely remember how it was to try to shop and prepare food without the opportunity to sit down at a computer, enter the name of an ingredient or style of dish, and have the resources of all sorts of amazing amateur and professional chefs popping up on my monitor in a neatly arranged list, just to help me get the best out of my dinner plans.
Then I had a brain flash. If I included one of our home grown jalapeño peppers in the dish, I could expand the deserved exposure of this particular recipe and some of these amazing websites generally as part of a Grow Your Own submission. A great side dish, a GYO post, a chance to tout some of the amazing food blogs out there. A blogger's hat trick if ever there was one. Onward.
[Recipe Correction: Please note in the recipe to follow, the correct amount of fish sauce is 3 teaspoons, not 3 tablespoons as pointed out by Jaden Hair of the Steamy Kitchen herself in the comments below. As the originally reported recipe was central to parts of the post, I left the quantities unchanged in the recipe copy per se. /Deb]
Stir-Fried Chinese Long Beans
1 lb Chinese Long Beans, washed and trimmed to 3″ lengths
2 tsp Garlic, minced
1/4 c Water
3 Tb Fish Sauce (Three Crabs Brand)
1 tsp Sugar
Heat up your wok, add oil. When barely smoking, add minced garlic. Fry just for a few seconds until fragrant, but not brown. You want to make sure that you don’t wait too long before adding the garlic to the oil, otherwise the oil will be too hot and the garlic will burn.
Add your long beans, fry in wok for 30 seconds, incorporating the garlic throughout the beans.
Add water, fish sauce and sugar. Cover the wok. Let the beans steam for 5 minutes on medium heat. Check to see if beans are almost tender, but not too soft. If not, re-cover and steam an additional 1 minute. Uncover, let the rest of the liquid evaporate, about an additional minute. Serve.