Long Bean + Tomato Stir Fry

I love when August comes around and the long beans in the garden are ready to harvest. They’re easy to prepare, just rinse, cut the tops off, and cut into segments. For this recipe, I’m adding tomatoes, which at this time of year can be pretty overwhelming to manage. I had some that were getting too ripe to enjoy raw: sungolds, and my new favorites, sunrise bumblebee (the bigger yellow/red ones). If you’ve never grown either, both species are easy to manage and boast extremely productive continuous harvests. Onions and garlic are also both in season. I’m using some leftover char siu, but you can use anything really (pork, beef, chicken, shrimp, scallops, cooked or raw). I’d suggest cuttting the beans, onions and meat in long strips, for consistency in both shape and cooking time. Lastly, don’t cook the tomatoes, just add them at the end to get them hot. This simple seasonal combo works well. The beans are tender and crunchy, brightened by bursts of the sweet, acidic, juicy tomatoes. It’s all brought together and flavored by the meat, garlic, onions and oil.

  1. Prep: Wash the tomatoes and long beans. Cut the tops off the beans, then cut into 2″ pieces. Smash, peel, and rough chop the garlic. Cut the top and bottom off the onion, then cut in half lengthwise, peel, and cut into 1/2″ wedges. Cut the meat into similar sized strips, against the grain. *(If using raw/unseasoned meat, quickly marinate with a splash of soy sauce, oil, and a couple three finger pinches of sugar.)
  2. Cook: Heat a frying pan with some oil on medium-high. When pretty hot, sear the meat, beans, garlic and onions, shaking the pan and stirring frequently (don’t let it burn or stick to the pan). After a couple minutes, reduce the heat to medium-low, add a quick pour of water (~3 tbsp), and deglaze the pan, cooking another minute or till the beans are tender, but still firm. Lastly, add the tomatoes, salt to taste, and cook another minute or so, just enough to get the tomatoes hot. Stir gently, you can break a few tomatoes but try keep most of them intact, you don’t want them to cook, burst, or get mushy. Serve with rice.
-1/3 lb meat (beef, pork, chicken, shrimp, etc)
-1 bunch long beans
-1/2 pint cherry tomatoes
-1 medium sized onion
-2 large cloves garlic

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