Ingredients
300 g (about 10 oz) long beans, 25 g fresh ginger, 15 g red chili pepper.
Seasonings
Salt, MSG, sugar, ground white pepper, and sesame oil, 1/2 teaspoon each, plus 1 tablespoon vegetable oil.
Preparation
1. Wash fresh ginger thoroughly, peel off the skin, cut into large chunks, place in a juicer with a little water and salt, then extract the ginger juice.
2. Remove the stems and seeds from the red chili pepper, wash it, and cut into thin strips; snap off both ends of the long beans, wash them, and cut into 3 cm (about 1-inch) pieces.
3. Bring a pot of water with a little oil and salt to a boil, add the cowpea segments and blanch until cooked, then remove and rinse under cold water, draining well.
Steps
1. Heat vegetable oil in a wok until it reaches 60% hot (about 350°F/175°C), add shredded red chili peppers and stir-fry briefly, then remove and set aside.
2. Place the blanched cowpea segments in a bowl, add the ginger juice and shredded red chili pepper, and toss until evenly combined.
3. Add a pinch of salt, MSG, sugar, ground white pepper, and sesame oil, then toss well until the flavors meld.
4. Cover and refrigerate until ready to serve.