One note: I’ve done the beans in the past in a nonstick skillet, which worked pretty well. This time I tried a non-nonstick pan and don’t think it worked as well. I’m still not sure the best pan for this.

Ingredients

Long beans cut in 2-3″ lengths, about 3 cups worth
1/2 lb ground turkey
4 cloves garlic, minced
2 green onions, chopped
chili paste, ideally with seeds (e.g. sambal olek), or sriracha otherwise
sambal olek or other chili sauce or paste
soy sauce, shao hsing wine, sugar, corn starch, vegetable oil

Directions

Combine the ground turkey with about 1 tsp salt, 1tsp pepper, and 1 tsp corn starch. Mix it with fingers and let it stand. Meanwhile, heat a 12″ nonstick skillet on medium for 2-3 minutes. Mix 1 tbsp soy, 1 tbsp shao hsing wine, 2 tsp sugar, and 1/2 tsp corn starch and set aside.

Add the long beans (no oil!) and a pinch of salt and pepper. The beans may not all fit in the pan without being piled up too much, so you may need to do this in two batches. Stir the beans occasionally for about 5 minutes, adding a little more salt and pepper as you like. The beans should start to wrinkle and shrink a little. Push the beans to one side of the skillet and add a tiny amount of soy sauce; let it burn off for a few seconds, and then stir the beans through the soy. Keep the beans moving for 2-3 more minutes, adding a little more black pepper. The beans should char a bit and continue to wrinkle and darken. Remove them from the pan.

Heat some oil in the skillet at medium-high heat. Add the turkey and brown, breaking it up with the spatula so it’s in small pieces. After 2-3 minutes, clear a space in the skillet and add some soy sauce and 1/2 to 1 tsp chili paste to taste. Let it sautee for a few seconds then mix the turkey through it. Stir the turkey only occasionally, to let it char against the bottom of the pan a little. Remove from the pan.

Turn the heat to medium and add a little oil to the pan. Add the garlic and sautee until fragrant, about 30 seconds. Add about 1/3 of the soy mixture and sautee for another 30 seconds or so. Add the meat back followed by the long beans. Stir fry for a few minutes, adding the soy mixture a little at a time, along with chili paste to taste. When everything is hot and mixed thoroughly, turn off the heat. Add the green onions and mix. Serve over rice.

Ingredients

1-2 c long beans, ends chopped off, cut in 3-4in lengths
1/2 yellow onion, diced
1 c beech mushrooms (bunashimeji)
4 cloves garlic, minced
1 cherry bomb pepper, seeded and chopped
2 green onions, sliced
5 medium shrimp, completely dry
salt, pepper, olive oil, rice vinegar, smoked paprika

Directions

Heat a 10″ nonstick skillet on medium for 2-3 minutes. Add the long beans (no oil!) and a pinch of salt and pepper. Stir the beans occasionally for about 5 minutes, adding a little more salt and pepper as you like. The beans should start to wrinkle and shrink a little. Push the beans to one side of the skillet and add a tiny amount of soy sauce; let it burn off for a few seconds, and then stir the beans through the soy. Keep the beans moving for 2-3 more minutes, adding a little more black pepper. The beans should char a bit and continue to wrinkle and darken. Remove them from the pan.
Keeping the heat on medium (and no oil!) add the onions and stir them continuously. They will start to brown and pick up the charred bits from the beans. After about 3 minutes, move them to the side and add a little rice vinegar, let it bubble for a second, then continue stirring the onions. Give them about 6 minutes total, until they’re nicely browned and mellowed. Remove them from the pan too.
Next, the mushrooms. Let them sit for a minute or so, then stir gently. After 2-3 more minutes, give them a little soy, as before. They should pick up a nice brown color from the heat and soy. Remove them from the skillet!
Now add a little bit of oil to the pan, followed by the shrimp and chopped pepper. Add some salt and pepper and stir-fry until the shrimp are cooked, 3-4 minutes. Stir them all around to pick any left over charred bits. Remove from the skillet.
Finally, add a little pool of oil to the pan and let it heat briefly. Add some smoked paprika and stir fry it in the oil until it gets red and fragrant. Add the garlic and stir until fragrant. Add every back in except the shrimp and green onions. Stir it all together for a minute or so. Turn off the heat, mix in the green onions, and serve with the shrimp on top.