We got some long beans from Hubby's parents' farm this week and decided to try this recipe from Epicurious. Quite tasty. I didn't have Thai chiles, so I used a tiny bit of jalapeno. I also added a bit of finely chopped ginger and didn't chop the peanuts, but just left all of them whole; they got nice and toasty-brown in the pan. We will definitely be making these again.
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