Chinese Long Beans

Such a strange vegetable - improbably long and skinny, wrinkled, deep green/brown in color - long beans are vastly underrated and underused in the humble opinion of Cafe Drake. Although the preparation below is Asian in flavor, we side this recipe with everything from fried chicken and biscuits to tortellini in fresh tomato sauce (see above). Please give it a try next time you stumble upon this quirkiest of veggies.

CHINESE LONG BEANS

Adapted loosely (natch) from a recipe by Jean-Georges Vongerichten. Add a few dried red chiles along with the onions in the first step for a spicy bite.

1 tablespoon vegetable oil / 1/2 small onion, thinly sliced / 1 pound Chinese long beans or green beans, cut into 3-inch lengths / 1/2 medium red bell pepper, cut into 1/3-inch dice / 1/2 teaspoon sugar / 1/4 cup water / 2 tablespoons soy sauce / 1 teaspoon cracked black pepper

1. Heat the oil in a large skillet. Add the onion and cook over moderately high heat, stirring occasionally, until lightly browned, about 3 minutes.


2. Add the long beans and red pepper and stir-fry until the beans are slightly softened and browned in spots, about 5 minutes.


3. Add the sugar and stir to coat. Add the water, cover and cook over moderately low heat until the water has evaporated and the beans are tender, about 5 minutes.


4. Add the soy sauce and cracked pepper and cook for 1 minute.


5. Transfer to a platter and serve.