Photo: Megan Meyer/WFIU
One thing that we talk a lot about on Earth Eats is blanching and shocking. This is the process of flash-cooking vegetables in boiling salted water for 2-3 minutes and then submerging them in ice water to seal in the nutrients and maintain the green color.
If you were to cook them in less than boiling water, they would turn a khaki army green, and they would also leech out a lot more of their minerals.
After blanching and shocking the veggies, they are ready to be added to a pan for cooking or they can be stored in the refrigerator for a couple days. The long beans we blanched and shocked are tasty in cold salads and even when you’re searching the fridge for a midnight snack.
Sauteed Long Beans With Garlic, Ginger And Sesame
- 1 bunch long beans, blanched and shocked
- 1/2 tablespoon olive oil
- 2 teaspoons garlic
- 2 teaspoons ginger
- 1/2 cup water chestnuts
- 1/2 cup bamboo shoots
- 1 cup cherry tomatoes
- 1 teaspoon sesame oil
- salt and pepper to taste
- 1/4 cup toasted sesame seeds
- 1 teaspoon lemon zest
- serve with lemon slices
- Blanch and shock the long beans.
- Add garlic, ginger, and long beans to a pan with hot oil. Add bamboo shoots, water chestnuts and cherry tomatoes.
- Season with toasted sesame seeds and salt and pepper to taste. Serve family style with lemon slices.
More: Here’s another way to prepare long beans. You won’t be able to keep your hands off this snack-worthy dish.