1 | 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. |
2 | 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. |
3 | 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. |
4 | Serve hot! |
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If you have a change of heart later, you can always add it back. :)
If you have a change of heart later, you can always add it back. :)
