3 lbs long beans
trimmed and cut into 2 in segments
1/2 cup rice bran oil or butter
1 head garlic
peeled and minced
1/2 cup soy sauce
4 medium shallots
peeled and finely chopped
Chili flakes
Salt and pepper
Blanch long beans in a large stock pot of well salted boiling water until bright green in color and crisp, roughly 1-2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
Note: To make the whole batch, you’ll need a large rondeau. If using smaller saute pans, make sure to divide your ingredients into batches.
Heat saute pan to medium high heat. Add oil or butter, shallots and garlic and saute until fragrant, about a minute. Add beans and soy sauce and keep searing for about 5 minutes, stirring occasionally. You want to see small scorch marks on the long beans. Season with salt, pepper and chili flakes to your liking.
Serve hot!