Blistered Garlic Olive Long Beans
While olives are not traditional in Chinese cooking, the flavor profiles are similar to fermented Chinese sauces.
Written by Doobydobap
Blistered Garlic Olive Long Beans
This recipe is a twist on Chinese stir-fried long beans.
Olives have a decidedly meaty texture, but they also have a salty, meaty flavor that makes them a go-to umami enhancer in many meatless dishes. (Cook's Country)
While olives are not traditional in Chinese cooking, the flavor profiles are similar to fermented Chinese sauces like black bean sauce, especially when fried. It's an umami bomb that becomes crispy and salty, and a perfect complement to the long beans to whip up an easy vegetarian dish under 15 minutes.
When I went to college in Ithaca, I was introduced to so many different dishes from different cuisines. You'd think it would be pretty isolated being Ithaca, and the food scene would be… quintessential American. But Cornell boasts one of the most international and diverse student populations, giving birth to a vibrant food scene that translated into many "ethnic" restaurants.
You're probably wondering why I'm saying this on a sauteed long bean recipe. Still, it's because this recipe is inspired by a dish served from one of the restaurants in collegetown.
It was almost ritualistic— after I was done with a final exam in the morning, I'd call De Tasty and order. I'd crave something filling but not too heavy and meaty: dry sauteed beans with extra rice.
Anyways, this dish reminds me of that memory and I just wanted to share it. If you ever visit Ithaca, I'd recommend you trying De Tasty's dry sauteed string beans.
Tips & Tricks
- If you do not have access to long beans, using regular green beans is fine! However, green beans are thicker than long beans so I would blanch them in salted boiling water for 30 seconds before stir-frying. Make sure to pat dry before sauteeing.
- I like to use a frying pan instead of a wok because it has more surface area. It's also the more sensible option for most stove-tops at home as woks require much higher heat.
- 2 cups long beans
- 5 large garlic cloves
- ½ cup olives, pitted
- ½ tsp kosher salt
- ¼ tsp MSG
- black pepper
- 3 tbsp neutral oil
- 2 tbsp neutral oil
- 1 egg
- Prep the long beans. Cut into 5cm/ 2 inch lengths.
- Pulse the garlic, olive, salt, and msg in a food processor. You can also chop finely.
- Heat a large frying pan on high heat.
- Once the pan starts smoking, drizzle in neutral oil.
- Add the long beans to the pan and sautee quickly.
- After 30 seconds to 1 minute, the long beans should start to lightly blister.
- Then, lower the heat to medium and add in the olive garlic mixture.
- Sautee until the mixture starts to become crispy. Drizzle in additional oil if needed.
- Serve with warm rice and crispy fried egg. Enjoy!
Crispy Fried Egg
- Heat a frying pan on high heat until smoke starts rising.
- Drizzle in neutral oil and crack the egg gently in the center.
- Tilt the frying pan and baste the egg with the hot oil. Spoon the oil over the egg whites to have a cloud-like crispy texture. Avoid spooning oil over the egg yolk if you want a runny yolk.
- If done correctly, the egg should release from the frying pan easily with a gentle scrape with a metal spatula.
Hi, I’m Tina aka Doobydobap!
Food is my medium to tell stories and connect with people who share the same passion. My recipes are a culmination of my experiences. I hope you enjoy recreating them at home, and if you do, make sure to tag me on Instagram!
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