Recipe courtesy of Curtis Aikens

Quick Stir Fry

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  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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2-3 tablespoons sesame oil

4 cloves minced garlic

1 1/2 pounds Chinese long beans

Red pepper flakes, to taste

2 tablespoons soy sauce

1/4 cup vegetable stock or water

Toasted sesame seeds for garnish

Cooked white rice


  1. In a wok, heat oil, add garlic until softened. Add beans and cook for 5 minutes until softened. Add pepper, soy and stock and cook for one more minute.
  2. To serve: top with toasted sesame seeds, and serve with white rice.
  3. TIP:
  5. To ensure a bright green bean color in your favorite recipe, try blanching the beans in briskly boiling water to which 1 generous teaspoon of salt has been added. Cook the beans in this water for 2030 seconds, until the color changes to bright green, and immediately plunge the beans in ice water to stop the cooking, and set the color. You can use the beans for crudite, or continue to cook them with a quick saute