Beef & Chinese Long Beans

By Feed The People - Puna, Hawaiʻi Island

Sean Stratton Unsplash

Ingredients

1 Tbsp canola oil

1/2 each yellow onion, sliced thin

1 lb local ground beef

1 bunch Chinese long beans (utong), ends trimmed, cut into 3 inch pieces

*optional 3 cloves garlic, minced

*optional 1 Tbsp ginger, grated

2 Tbsp shoyu

1 Tbsp cooking wine or vinegar

TT salt and black pepper

TT sugar

TT chile flakes

steamed rice

Directions

In a large skillet, over high heat, warm the oil and sauté the onions 3-5 minutes until golden brown.

Lower the heat to medium-high, add the beef and cook until almost completely browned, breaking it up as it cooks.

Add the beans, and the garlic and ginger if desired, and cook for 5 minutes, until the beans are bright green and tender, but still crunchy.

Stir in the remaining ingredients and adjust the seasonings to your liking.

Serve over hot rice.

Recipe edited by Sarah Burchard