Stuffed Long Beans in Hot Bean Sauce
Ingredients
- 1/2 lb long beans (about 24 stalks)
- 16 oz firm tofu, pressed
- 1/4 cup finely chopped carrots
- 1/4 cup finely chopped King oyster mushrooms, sauteed and seasoned with salt
- a handful of chopped cilantro
- 1/2 teaspoon salt
- a few shakes of white pepper
- 2 cloves garlic, finely minced
- 2 Thai chilis, chopped
- oil for cooking
- toasted sesame oil
- cornstarch
- toasted sesame seeds
Sauce
- 2.5 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons hot bean paste
- 1 cup water
Preparation
Bring a pot of water to boil, add a pinch of salt, then blanch the green beans in hot water for 2 minutes. Remove and soak them in an ice water bath.
To make the stuffing, place the pressed tofu in a food processor or blender and pulse until it becomes pasty. Transfer to a bowl and add chopped carrots, mushrooms, cilantro, 1/2 teaspoon salt, white pepper, 1 teaspoon cornstarch, and a drizzle of toasted sesame oil. Mix until well combined.
Knot the blanched long beans
Place the knotted long beans on a cleaned surface and dust both sides generously with cornstarch. Stuff the knots with the tofu mixture.
In a heated non-stick pan with 1 tablespoon oil, pan fry the long beans until golden brown on both sides. Push them aside and sauté garlic until fragrant. Add the sauce and chili, lightly coat the long beans with sauce, place a lid over, and let simmer for 2-3 minutes or until the stuffing is fully cooked.
Season accordingly, add a cornstarch slurry for a thicker sauce, and garnish with sesame seeds.
