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Side Dish
Asian
4 - 6 servings
15 minutes
25 minutes
1 pound Chinese Long Bean, cut into 3 pieces
1 pound Baby Bok Choy
2 Dried Japones Peppers
1 tablespoon sesame seeds
2 teaspoons peanut oil
1/2 teaspoon sesame oil
2 tablespoons soy sauce
Salt and pepper to taste
Cut off bottom half of stem from the Baby Bok Choy, then cut in half lengthwise. Blanch Bok Choy, remove and set aside.
Steam Chinese long beans until al dente, combine with Baby Bok Choy.
Heat peanut oil and sesame oil in a hot wok pan. Add the vegetables and Japones Peppers. Stir-fry for 2 minutes.
Add soy sauce and sesame seeds. Season with salt and pepper.
