Spicy Stir-Fried Chinese Long Beans with Peanuts

Ingredients

• 0.5 cup dry-roasted peanuts unsalted ()
• 1 tablespoon garlic chopped
• 2 tablespoons juice of lime fresh
• 4 servings garnish: lime wedges 
• 1.5 tablespoons vegetable oil; peanut oil preferred 
• 0.5 teaspoon salt 
• 0.5 cup shallots halved lengthwise very thinly sliced
• 2 teaspoons soya sauce 
• 2 small to 3 thai chiles fresh finely chopped to taste ()
• 1.5 lb long beans chinese

Equipment

• food processor
• bowl
• frying pan
• paper towels
• pot
• wok
• tongs
• colander

Directions

1. Cook untrimmed beans in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 3 to 5 minutes.
2. Transfer with tongs to a large bowl of ice and cold water to stop cooking, then drain in a colander and pat dry with paper towels. Trim beans and cut crosswise into 3/4-inch pieces.
3. Meanwhile, pulse peanuts in a food processor until about half of peanuts are finely ground and remainder are in very large pieces (do not grind to a paste).
4. Stir together soy sauce, chiles, and salt in a small bowl.
5. Heat wok over high heat until a bead of water dropped onto cooking surface evaporates immediately.
6. Add oil, swirling to coat wok, then add garlic and stir-fry until garlic begins to turn pale golden, about 5 seconds.
7. Add peanuts, and stir-fry until all of mixture is golden, about 30 seconds.
8. Add beans, and stir-fry until hot and well coated, about 2 minutes.
9. Remove wok from heat, then stir in soy sauce mixture and shallot, stirring until shallot has wilted.
10. Drizzle in lime juice and season with salt, then transfer to a bowl.
11. Serve warm or at room temperature.
12. *Available at Asian markets.
13. **Available at kalustyans.com.
14. · Beans can be boiled, drained, and patted dry 3 hours ahead.· If you don't have a wok, beans can be cooked in a 12-inch heavy skillet. (They will lack smoky flavor.)