Meat Free Monday

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Serving size: 4-6 servings


  • Kosher or sea salt
  • 1 pound Chinese long beans or green beans, sliced on the diagonal into 2-inch pieces
  • 1 tablespoon low-sodium soy sauce, or more as needed
  • 1/4 cup no-salt-added homemade or store-bought vegetable broth
  • 1/2 teaspoon light brown sugar
  • 2 tablespoons peanut oil
  • 1/2 cup dry-roasted, unsalted peanuts
  • 4 cloves garlic, minced or pressed
  • 3 or 4 dried arbol chile peppers, stemmed and thinly sliced (seeded, if desired)
  • 4 to 6 scallions (white and light-green parts), thinly sliced


Bring a large pot of water to a boil over high heat; add a generous pinch of salt, then add the green beans; cook for 2 to 3 minutes, until al dente yet still quite crisp. Drain in a colander.

Whisk together the tablespoon of soy sauce, broth and sugar in a small bowl.

Heat the oil in a large heavy skillet or wok over high heat. As soon as the oil shimmers, add the peanuts; stir-fry for about 20 seconds. Beware, peanuts burn more quickly than you would think, so don’t wait until they look browned. Add the garlic and chilies (to taste); stir-fry for about 10 seconds, then add the scallions and stir-fry for 10 to 15 seconds.

Add the green beans and toss to incorporate. Add the soy sauce mixture; stir-fry for 3 to 4 minutes, or just until the green beans are crisp-tender. Taste and adjust the soy sauce, as needed.

Serve right away.

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