I stole this chicken recipe from Serious Eats to cook the long beans I had in my fridge. It also gave me a way to use some of the cilantro I planted in my back yard. I decided to make a veggie variant using the same marinade. This is more of a thing to riff on — I imagine it would be super tasty with brussels sprouts.
4 cloves garlic
1/3 cup cilantro, minced, stems and all (I used the leaves too since I am lazy)
2 1/2 tsp white pepper
2 1/2 Tbsp honey
2 Tbsp fish sauce (or golden mountain sauce)
1 Tbsp oil (something neutral)
1 lb (or more) Chinese long beans (or green beans) cut into 1.5″ pieces
1/2 red onion, thinly sliced (or shallots)
Grind up pepper, garlic, and cilantro in a mortar and pestle (also very important) into a paste. This will take time. Scrape out and mix in sauce and honey and oil and mix thoroughly. Marinate veggies for 10-15 minutes and then pop into an oven at 350 degrees for 15-20 minutes, mixing occasionally. Remove and carefully drain off any liquid that has sweated out, then turn on the broiler and finish them for 3-5 minutes under the broiler.
Notes: It’s really important to use white pepper. This really makes the dish. A little less honey may be good if you are not using fish sauce, as the sweetness counteracts the funk and the truly veggie version will have less of that. The liquid is a super-delicious addition to rice — I just kept in the fridge for a little zing. I’m on the fence about the oil — sesame may be good too but it might overwhelm the other flavors.