Hurricaine Irene has been making her mark on the East Coast.  My parents decided to hole up at my sister’s house in Philadelphia (lucky her!) where the entire clan, all 6 of them, cooked, drank and had a great time I’m sure.  As I was tucked safely away in California working I decided to make some yummy stuff for them to wish they were with me. :) Love them dearly. Here’s to you #HurricaineIrene!

Serves 4

Ingredients:

• 1 pound Haricot Vert or  Chinese longbeans (or just longbeans)
• 1 tablespoon fresh garlic, chopped
• 1 tablespoon fresh ginger, chopped
• 2 scallions (spring onions, green onions), white parts only diced
• 1 1/2 -2 tablespoons vegetable oil or canola oil for stir-frying, or as needed
• 1 tablespoon sesame oil
• 1/4 teaspoon salt, or to taste
• Pepper to taste, optional

Instructions:

Wash the green beans and drain all of the water out thoroughly. Trim the tops and bottoms and cut the green beans in halves, approximately 2 inches long – this step is optional. I like to use Haricot Vert so sometimes they are small enough not to have to cut.  Chop up the garlic, ginger and white part of the scallions.

Heat 2 tablespoon oil over medium heat in a Asian Wok. I just got a new one and it heats up so quickly, it rocks! Add the longbeans and stir-fry until they start to shrivel up and turn a little brown on the sides (5 – 7 minutes).

Remove the long beans and drain and dab with paper towels.  Heat 1 tablespoon sesame oil in the wok on high heat. Add the garlic, ginger and scallions. Stir-fry for a few seconds until aromatic and then add in the green beans and the remaining ingredients. Mix together and serve.

You can add Srircha or Sambal Olek to this if you want some heat, but I like it just this this!  Enjoy :)