Chinese Long Bean and Baby Bok Choy Stir-Fry by Kathy Olson

[Guest guest]

MMMMM----- Recipe via Meal-Master v8.06 by AccuChef

www.AccuChef.com

 

Title: Chinese Long Bean And Baby Bok Choy Stir-Fry

Categories:

Yield: 4 Servings

 

1

pound

Chinese Long Bean cut into

-3 pieces

1

pound

Bok Choy (use Baby Bok Choy)

2

Dried Japones Chiles

1

tablespoon

Sesame Seeds

2

teaspoons

Peanut Oil

1 /2

teaspoon

Sesame Oil

2

tablespoons

Soy Sauce

Salt and Pepper to taste

 

[Note: Note: Serve with Yakisoba noodles. An original recipe by

Melissa's.

]

Cut off bottom half of stem from the Baby Bok Choy, then cut in half

lengthwise. Blanch Bok Choy, remove and set aside. Steam Chinese long

beans until al dente, combine with Baby Bok Choy. Heat peanut oil and

sesame oil in a hot wok pan. Add the vegetables and Japones chiles.

Stir-fry for 2 minutes. Add and soy sauce and sesame seeds. Season with

salt and pepper.

 

 

 

 

 

-----

[Guest guest]

Kawp khoon ka ... Thanks.

 

I buy longbeans regurarly and wanted a good recipe for them.

 

I also 'Borrowed " this to share. I hope you do not mind

 

Alyssia

 

-

" Kathy Olson " <Kathy

 

Thursday, December 14, 2006 10:55 AM

Chinese Long Bean and

Baby Bok Choy Stir-Fry by Kathy Olson

 

 

>

> MMMMM----- Recipe via Meal-Master v8.06 by AccuChef

> www.AccuChef.com

>

> Title: Chinese Long Bean And Baby Bok Choy Stir-Fry

> Categories:

> Yield: 4 Servings

>

> 1

> pound

> Chinese Long Bean cut into

> -3 pieces

> 1

> pound

> Bok Choy (use Baby Bok Choy)

> 2

> Dried Japones Chiles

> 1

> tablespoon

> Sesame Seeds

> 2

> teaspoons

> Peanut Oil

> 1 /2

> teaspoon

> Sesame Oil

> 2

> tablespoons

> Soy Sauce

> Salt and Pepper to taste

>

> [Note: Note: Serve with Yakisoba noodles. An original recipe by

> Melissa's.

> ]

> Cut off bottom half of stem from the Baby Bok Choy, then cut in half

> lengthwise. Blanch Bok Choy, remove and set aside. Steam Chinese long

> beans until al dente, combine with Baby Bok Choy. Heat peanut oil and

> sesame oil in a hot wok pan. Add the vegetables and Japones chiles.

> Stir-fry for 2 minutes. Add and soy sauce and sesame seeds. Season with

> salt and pepper.

>

>

>

>

>

> -----

 

[Guest guest]

Of course I don't mind. That's what these groups are all about. I'm always

happy to supply a recipe that someone will enjoy. Kathy

 

 

 

_____

 

 

On Behalf

Of Alyssia

Thursday, December 14, 2006 9:08 AM

 

Re: Chinese Long Bean

and Baby Bok Choy Stir-Fry by Kathy Olson

 

 

 

Kawp khoon ka ... Thanks.

 

I buy longbeans regurarly and wanted a good recipe for them.

 

I also 'Borrowed " this to share. I hope you do not mind

 

Alyssia

 

-

" Kathy Olson " <Kathy (AT) desertdogs (DOT) <Kathy%40desertdogs.biz> biz>

<gourmet-garden-

<%40>

of-spicy-vegetarian-eatin >

Thursday, December 14, 2006 10:55 AM

Chinese Long Bean and

Baby Bok Choy Stir-Fry by Kathy Olson

 

>

> MMMMM----- Recipe via Meal-Master v8.06 by AccuChef

> www.AccuChef.com

>

> Title: Chinese Long Bean And Baby Bok Choy Stir-Fry

> Categories:

> Yield: 4 Servings

>

> 1

> pound

> Chinese Long Bean cut into

> -3 pieces

> 1

> pound

> Bok Choy (use Baby Bok Choy)

> 2

> Dried Japones Chiles

> 1

> tablespoon

> Sesame Seeds

> 2

> teaspoons

> Peanut Oil

> 1 /2

> teaspoon

> Sesame Oil

> 2

> tablespoons

> Soy Sauce

> Salt and Pepper to taste

>

> [Note: Note: Serve with Yakisoba noodles. An original recipe by

> Melissa's.

> ]

> Cut off bottom half of stem from the Baby Bok Choy, then cut in half

> lengthwise. Blanch Bok Choy, remove and set aside. Steam Chinese long

> beans until al dente, combine with Baby Bok Choy. Heat peanut oil and

> sesame oil in a hot wok pan. Add the vegetables and Japones chiles.

> Stir-fry for 2 minutes. Add and soy sauce and sesame seeds. Season with

> salt and pepper.

>

>

>

>

>

> -----

 

[Guest guest]

Thanks.

 

That has always been my feelings also. However it is polite to ask

(ocassionally)

 

Alyssia

 

 

 

-

" Kathy Olson " <Kathy

 

Thursday, December 14, 2006 7:48 PM

RE: Chinese Long Bean

and Baby Bok Choy Stir-Fry by Kathy Olson

 

 

> Of course I don't mind. That's what these groups are all about. I'm always

> happy to supply a recipe that someone will enjoy. Kathy

>

>

>

> _____

>

>

> On

> Behalf

> Of Alyssia

> Thursday, December 14, 2006 9:08 AM

>

> Re: Chinese Long Bean

> and Baby Bok Choy Stir-Fry by Kathy Olson

>

>

>

> Kawp khoon ka ... Thanks.

>

> I buy longbeans regurarly and wanted a good recipe for them.

>

> I also 'Borrowed " this to share. I hope you do not mind

>

> Alyssia

>

> -

> " Kathy Olson " <Kathy (AT) desertdogs (DOT) <Kathy%40desertdogs.biz>

> biz>

> <gourmet-garden-

> <%40>

> of-spicy-vegetarian-eatin >

> Thursday, December 14, 2006 10:55 AM

> Chinese Long Bean and

> Baby Bok Choy Stir-Fry by Kathy Olson

>

>>

>> MMMMM----- Recipe via Meal-Master v8.06 by AccuChef

>> www.AccuChef.com

>>

>> Title: Chinese Long Bean And Baby Bok Choy Stir-Fry

>> Categories:

>> Yield: 4 Servings

>>

>> 1

>> pound

>> Chinese Long Bean cut into

>> -3 pieces

>> 1

>> pound

>> Bok Choy (use Baby Bok Choy)

>> 2

>> Dried Japones Chiles

>> 1

>> tablespoon

>> Sesame Seeds

>> 2

>> teaspoons

>> Peanut Oil

>> 1 /2

>> teaspoon

>> Sesame Oil

>> 2

>> tablespoons

>> Soy Sauce

>> Salt and Pepper to taste

>>

>> [Note: Note: Serve with Yakisoba noodles. An original recipe by

>> Melissa's.

>> ]

>> Cut off bottom half of stem from the Baby Bok Choy, then cut in half

>> lengthwise. Blanch Bok Choy, remove and set aside. Steam Chinese long

>> beans until al dente, combine with Baby Bok Choy. Heat peanut oil and

>> sesame oil in a hot wok pan. Add the vegetables and Japones chiles.

>> Stir-fry for 2 minutes. Add and soy sauce and sesame seeds. Season with

>> salt and pepper.

>>

>>

>>

>>

>>

>> -----

>>

>>

>>

>>

>>

>>

>>