Chinese Long Beans with Smoky Date Sauce, Chinese New Year recipes
Chinese Long Beans and Cashews in Smoky Date “Not Ketchup” Sauce
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
A stir fry of Chinese Long Beans and cashews with a sweet, smoky, tart sauce puts a delicious, vegetarian, Paleo-friendly twist on the ever-popular Kung Pao without the high sodium of soy sauce.
Course: Paleo, Vegan, Vegetarian, Whole 30
Cuisine: Chinese
Servings: 6 servings
Author: Priscilla
  • 1 lb. Chinese Long Beans fresh green beans may be substituted
  • 1 tablespoons organic coconut oil
  • 1/8 teaspoon red chile flakes
  • 1/2 cup unsalted raw cashews
  • 1 tablespoon Smoky Date "Not Ketchup"
  • 1/2 teaspoon tamarind paste*
  • 1 teaspoon coconut aminos*
  • 1 tablespoon chopped garlic
  • 1 large shallot halved lengthwise, then very thinly sliced crosswise (1/2 cup)
  • 2 tablespoons fresh lime juice
  1. Cook untrimmed beans in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 3 to 5 minutes (only 3 minutes for regular green beans). Transfer with tongs to a large bowl of ice and cold water to stop cooking, then drain in a colander and pat dry with paper towels. Trim the beans and cut crosswise into 3/4-inch pieces.
  2. Meanwhile, pulse cashews in a food processor until about half are finely ground and remainder are in very large pieces (do not grind to a paste).
  3. Stir together Smoky Date "Not Ketchup", coconut aminos, and tamarind paste. Use a spoon to break up the tamarind paste.
  4. Heat wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add oil, swirling to coat wok, then add garlic and chile flakes and stir-fry until garlic begins to turn pale golden, about 5 seconds. Add cashews and stir-fry until golden, about 30 seconds. Add beans, and stir-fry until hot and well coated, about 2 minutes. Remove wok from heat, stir in shallots, then add Not Ketchup mixture. Drizzle with lime juice and transfer to a bowl.
Recipe Notes

* You can also roast Long Beans in a 350 degree oven for 30 minutes. I did this while I was roasting other vegetables and refrigerated the beans until the next day. Put the beans on a rimmed baking sheet and drizzle with a neutral oil - I used sunflower - before roasting.
*Coconut Aminos can be purchased in natural food stores and are the best alternative I've found to soy sauce.
*Tamarind paste is available at Asian or Indian markets.
*Not Ketchup Smoky Date has 130 mg of sodium per tablespoon - divided by 6 servings results in a little over 20 mg sodium per serving. There is no other sodium in this recipe.