Long Bean Salad Recipe (Pei hpyu ywet thoke)

Long beans: These are longer and slightly different in texture compared to regular green beans.

Tomato: Adds juiciness and a slight tang to the salad.

Onion: Provides a sharp, pungent flavor that complements the other ingredients.

Garlic: Adds a robust, aromatic flavor to the salad.

Peanut oil: Adds a distinct nutty taste to the dish.

Fish sauce: Provides a unique umami flavor that is essential in many Asian dishes.

Sugar: Balances the flavors by adding a touch of sweetness.

Lime juice: Adds a refreshing, tangy flavor to the salad.

Salt: Enhances the overall flavor of the dish.

Chili flakes: Adds a bit of heat, if desired.

When preparing the long beans, blanch them briefly in boiling water for about 2 minutes, then immediately transfer them to an ice bath. This technique helps to retain their vibrant green color and crisp texture, enhancing the overall appeal and crunch of the salad.

• long beans - Substitute with green beans: Green beans have a similar texture and can be used in the same way as long beans in salads.

• diced tomato - Substitute with cherry tomatoes: Cherry tomatoes offer a similar flavor profile and can add a burst of sweetness to the salad.

• thinly sliced onion - Substitute with shallots: Shallots have a milder flavor and can provide a subtle onion taste without overpowering the dish.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in smaller quantities to provide a similar garlicky flavor.

• peanut oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements the other ingredients in the salad.

• fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor and can be used as a vegetarian alternative.

• sugar - Substitute with honey: Honey adds a natural sweetness and can be used in the same quantity as sugar.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and can be used to add a tangy flavor to the salad.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor to the dish.

• chili flakes - Substitute with cayenne pepper: Cayenne pepper can provide a similar level of heat and spice to the salad.

• To keep your long bean salad fresh, store it in an airtight container. This helps maintain the crispness of the vegetables and prevents any unwanted odors from seeping in.
• Place the container in the refrigerator. The salad can stay fresh for up to 2 days. Beyond this, the long beans and tomatoes may start to lose their texture and flavor.
• If you plan to make the salad ahead of time, consider storing the dressing separately. Combine the peanut oil, fish sauce, sugar, lime juice, and salt in a small jar. Shake well before adding to the salad when ready to serve.
• For a quick refresh, toss the salad with a little extra lime juice or a splash of fish sauce before serving. This can help revive the flavors.
• Avoid freezing the long bean salad. The texture of the vegetables will become mushy and unappetizing once thawed. Instead, enjoy it fresh or within the recommended storage time.
• If you have leftover long beans that you don't want to waste, blanch them quickly in boiling water, then freeze. They can be used later in other recipes like stir-fries or soups.
• Always label your containers with the date of preparation. This helps you keep track of freshness and ensures you consume the salad within its optimal period.

• Place the long bean salad in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
• For a stovetop method, transfer the long bean salad to a non-stick skillet. Heat over medium-low heat, stirring occasionally until warmed through, about 3-5 minutes. Be careful not to overcook the vegetables to maintain their crunch.
• If you prefer a more refreshing option, let the long bean salad come to room temperature naturally. This method works well if the salad was stored in the fridge and you want to avoid reheating altogether.
• For a quick refresh, place the long bean salad in a colander and run hot water over it for 30 seconds. Drain well and pat dry with a paper towel before serving. This method helps to slightly warm the salad without cooking it further.

• Mixing bowl: A large bowl used to combine all the ingredients together.

• Knife: Essential for chopping the long beans, dicing the tomato, and slicing the onion.

• Cutting board: Provides a safe and clean surface for chopping and slicing vegetables.

• Garlic press: Useful for mincing the garlic cloves quickly and efficiently.

• Measuring spoons: Ensures accurate measurement of the peanut oil, fish sauce, sugar, and lime juice.

• Spoon: Used for mixing the salad ingredients thoroughly.

• Refrigerator: Optional, for chilling the salad before serving.

• Serving bowl: For presenting the salad attractively at the table.

Prep ingredients in advance: Chop the long beans, dice the tomato, and slice the onion the night before.

Use a food processor: Mince the garlic quickly using a food processor instead of doing it by hand.

Measure out liquids: Pre-measure the peanut oil, fish sauce, lime juice, and sugar to save time during assembly.

Mix in a large bowl: Use a large mixing bowl to combine all ingredients easily without making a mess.

Chill ahead: Prepare the salad and chill it in the fridge for 10 minutes while you finish other tasks.