Another name for snake beans is yard-long beans. This is something of an exaggeration but they do grow to lengths of 35 cm/14 inches and more. Look for them in Asian Stores and markets, but if you can't find any, substitute other green beans. The sauce also works very well with mangetouts (snow peas). Alternatively, stir in sliced yellow or red (bell) pepper.
Ingredients: (Serves 4)
500 g/1¼ lb long beans, thinly sliced
200 g/7 oz silken tofu, cut into cubes
2 shallots, thinly sliced
200 ml/7 fl oz/scant 1 cup coconut milk
115 g/4 oz/1 cup roasted peanuts, chopped
Juice of 1 lime
10 ml/2 teaspoons palm sugar or light muscovado (brown) sugar
60 ml/4 tablespoons soy sauce
5 ml/1 teaspoon dried chili flakes
Method:
Bring a pan of lightly salted water to the boil. Add the beans and blanch them for 30 seconds. Drain the beans immediately, then refresh under cold water and drain again, shaking well to remove as much water as possible. Place in a serving bowl and set aside.
Put the tofu and shallots in a pan with the coconut milk. Heat gently, stirring, until the tofu begins to crumble. Add the peanuts, lime juice, sugar, soy sauce and chili flakes. Heat, stirring, until the sugar has dissolved. Pour the sauce over the beans, toss to combine and serve immediately.
[source www.healthyonelinerecipes.com]
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