Stir-Fried Long Beans with Chicken

Courtesy of Kian Lam Kho, Red Cook, Adventures from a Chinese Kitchen

A few days ago I received a bagful of freshly picked long beans from a friend’s rooftop garden. They were bi-color, crisp and just absolutely gorgeous. Legumes are at their peak during late summer, and I was once again reminded of how we’ve lost the custom of eating locally grown food in season.  As I walked home with the beans in my hand, I felt I made a step, however small, in my effort to help break the cycle. My friend has grown two varieties of long beans: a regular green type and a less common purple one. They are great when combined in a dish as they create a beautiful color combination.

Preparation time: 15 minutes
Rapid cooking time: 15 minutes

2 cups (12 oz.) long beans, cut into 2-inch length
1/2 lb. chicken breast
2 tablespoons dried shrimps, rehydrated in 1/4 cup water
1 tablespoon minced garlic
2 tablespoon Shaoxing cooking wine
1/4 cup chicken stock or water
2 tablespoons vegetable oil
1/2 teaspoon salt

Chicken Marinade
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1 tablespoon vegetable oil
1 tablespoon cornstarch

Cut the chicken breast into long 1/4 inch thick strands. Marinade the chicken with the salt, white pepper, cornstarch and oil for about 15 minutes. Heat two tablespoons of vegetable oil in a wok on high heat until it begins to smoke. Add the chicken to the wok and stir-fry for about three minutes. The chicken should be cooked on the outside but not cooked through. Scoop the chicken into a bowl and set aside. Be sure to leave about 1 tablespoon of oil in the wok.

Add the long beans along with the wine, water and salt. Reduce heat to medium and cover the wok. Let the vegetable steam for about five minutes then uncover and let the liquid evaporate. When the vegetable is dry add the garlic and rehydrated dried shrimp to the wok and continue to stir-fry for another minute. Then return the chicken to the wok and continue to stir-fry for another minute. Plate and serve.