Two days ago I went up the road for the second time to Sunrise Market. Do you have places near you that you know you should shop at more often but forget about them each and every time you need some groceries? This is Sunrise for me. It is on the edge of Chinatown, and every bit as chaotic as Chinatown always is.
It is the kind of place that you can buy anything you could ever possibly want, and many things you likely will never ever want. Truffle oil and organic maple syrup sit right beside bags of MSG and chicken feet. If you have the patience (and time) to dig through the piles, you can find some serious deals. I came home with my largest cloth bag overflowing with groceries and only $10.32 missing from my wallet.
I need to stop forgetting about this place.
One of my treasures was a bag of long green beans; also known as yard long beans, Chinese beans or just long beans. They're by far my favourite type a green bean. They're crispier, crunchier and, well, longer. Much much longer. They're at least a foot, and up to 2 and a half feet long.
If you can't find long green beans where you are, regular old green beans will work just fine for this recipe. Just be careful you don't overcook them.
- 1 large handful of long green ends trimmed
- 1 tin of anchovies, chopped, plus the oil they’re packed in
- 1-2 heaping teaspoons sriracha
- 1 handful cherry tomatoes
- In a large frying pan over heat add chopped anchovies and their oil. Mix in sriracha.
- Once the mixture starts to spit, add the green beans and a splash of water. Cook for 2 minutes
- Add the cherry tomatoes. If the anchovies are sticking to the bottom of the pan add another splash of water
- Cook for two more minutes then serve immediately. I dare you to not go back for seconds!
Adapted from Feenie's Spicy Green Beans
Latest posts by Kristen Stevens (see all)
- Coconut Black Lentil Curry (vegan dal makhani) - February 24, 2017
- Coconut Lemon Energy Balls - February 21, 2017
- Sweet Potato Noodle Stir Fry with Thai Peanut Lime Sauce - February 17, 2017