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.