Asian long beans seem to take forever to cook on the stove top, and they are invariably tough, but the pressure cooker takes on the beans and cooks them perfectly in less than ten minutes. This recipe includes garlic, ginger, soy, and broth to bring out the flavors of the beans. Serve this dish either hot or cold-it will be a hit either way.
SERVES 4 TO 6
INGREDIENTS:
- 2 tablespoons canola oil
- 3 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- ⅓ cup chicken stock (page 19) or store-bought chicken broth
- ½ cup soy sauce
- 1 pound Asian long beans, tips trimmed, and cut into 1-inch lengths
- 2 teaspoons toasted sesame oil
- 2 tablespoons toasted sesame seeds
INSTRUCTIONS:
- Heat the oil in the pressure cooker over medium-high heat. Add the garlic and ginger and sauté for 1 minute.
- Add the stock, soy sauce, and beans. Lock the lid in place and cook the beans at high pressure for 3 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Stir the beans and transfer them to a serving dish.
- Drizzle with the sesame oil and sprinkle with the sesame seeds before serving.
- Serve the beans hot or at room temperature.
