{"id":15226,"date":"2014-02-20T05:27:56","date_gmt":"2014-02-20T13:27:56","guid":{"rendered":"https:\/\/shescookin.com\/?p=15226"},"modified":"2020-04-14T09:37:40","modified_gmt":"2020-04-14T16:37:40","slug":"chinese-long-beans-and-cashews-with-not-ketchup-smoky-date-sauce","status":"publish","type":"post","link":"https:\/\/shescookin.com\/chinese-long-beans-and-cashews-with-not-ketchup-smoky-date-sauce\/","title":{"rendered":"Chinese Long Beans and Cashews with “Not Ketchup” Smoky Date Sauce"},"content":{"rendered":"
<\/a> You can buy Chinese Long Beans<\/a> in Asian markets and some supermarkets that carry a wide variety of produce. These were in a box of Asian produce sent to me from Melissa’s Produce <\/a>sent me for Chinese New Year. I was tempted to make one of my favorite Chinese dishes: Green Beans with ground pork, but having gotten hold of three mouthwatering flavors of a fabulous new condiment called “Not Ketchup”, created by mom, friend, blogger and entrepreneur, Erika Kerekes of In Erika’s Kitchen<\/a>, I decided to do a riff on a meatless Kung Pao using “Not Ketchup” as a base for the sauce instead of the normal high sodium soy-based sauce, and with cashews instead of peanuts to make it Paleo friendly. Naturally sweet from sun-ripened California dates combined with aromatic smoked paprika, Smoky Date “Not Ketchup”, a touch of tamarind paste as a tart counterpoint and coconut aminos for umami flavor proved to be a deliciously nuanced substitute for soy sauce.<\/p>\n <\/a><\/p>\n
Have you ever cooked with Chinese Long Beans instead of regular green beans? They are actually part of the same plant family as the black-eyed pea, but look more like very long green beans and \u00a0hold up better under high heat, making them perfect for stir fries.<\/p>\n