6 ounces fresh Chinese Long Beans*
2 red or green (or use both) jalapeno chile peppers
3 or 4 Sweet Banana chile peppers**
Water (for boiling)
Organic Safflower Oil***
Seasoned rice vinegar or a Champagne vinegar
Coarse salt or sea salt and freshly-ground white pepper
* Chinese Long Beans (also know as Yard Long Beans,Asparagus Beans, Garter Beans, and Snake Beans): A long, thin Asian bean that can measure from 1 to 3 feet in length. These beans are a subtropical/tropical plant that is widely grown in Southeastern Asia, Thailand, and Southern China, and are a cousin to the cowpea or black-eye pea. These beans are best eaten when they measure from 12 to 20 inches long. It is a bean with a mild taste, similar to a Western string bean. Unlike the shorter string bean, this bean has a soft texture that is flexible and not as crisp or moist as the Western variety. Check out Karen's article on how to grow, dry, and freeze Chinese Long Beans.
** Banana Chile Peppers: Also known as yellow wax pepper and banana chili. The name comes from the fact that its shape and color resemble a banana. Most banana chile peppers are typically yellow, but they can also be orange or red. The flavor varies from mild to moderately hot depending on the maturity of the pepper, with the most ripe being sweeter than younger chiles. Yellow peppers are generally served pickled.
*** Organic Safflower Oil: I use organic Safflower Oil because it does not congeal when mixed with oil in the refrigerator. So it is not necessary to remove from the refrigerator 20 or more minutes prior to serving.
Rinse and towel dry the Chinese Long Beans. Cut off the stem ends and cut the beans into 3-inch sections; set aside.
Remove stems from the banana and jalapeno chile peppers. Cut lengthwise, remove seeds and membranes, and slice into thin slices; set aside.
In a large pot over medium-high heat, bring water to a gentle boil (enough water to cover the bean). Add the cooled Chinese Long Beans and cook, uncovered, approximately 6 minutes or until crisp-tender (you may need to experiment with the degree of doneness you like). Remove from heat and immediately drain the green beans in a colander and plunge them into ice cold water to bring the temperature down; drain beans again.
In a large glass dish with a lid, add cooled Chinese Long Beans, chile peppers, salt, and pepper; set aside.
Prepare the marinade: In a bowl or jar, mix together the safflower oil and vinegar (mix to your taste - You may add fresh garlic, fresh thyme leaves, or any other spice or herb that you prefer). You want enough oil and vinegar to come half way up the beans.
Using tongs, toss the prepared marinade with the Chinese Long Bean mixture.
Refrigerate for a couple of days before eating. Toss mixture a few times to make sure it is all marinated.