Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jul 27, 2007 10:34 AM

What to do with TONS of chinese green beans?

The garden is in overdrive now and I've got ubergreenbeans to devour...they are the long kind, so I'm not 100% sure how to treat them. Any ideas on what to make?

  1. Click to Upload a photo (10 MB limit)
  1. How about pickles? A friend of mine brought pickled green beans to a potluck a few weeks ago and we all went mad. We even started putting them in martinis for a garden version of a dirty martini.

    1 Reply
    1. re: slowfoodgrrl

      Great idea! I love them in bloody marys.

      I'm not much of a green bean fan but I am huge fan of thai style green beans. Saute with garlic chile peppers, ginger, scallions, lil bit of toasted sesame oil. So good!

    2. I love those things! One preparation is with oyster sauce and Chinese pickled vegetables finely diced. I cut the beans ino bite sized sections and boil til almost done. Section a onion into 6-8 segments (cutting the opposite way you would for onion rings. Hydrate some black Chinese mushrooms and slice the caps. The pickled vegetables I use and see in restaurants are usually mustard greens, or turnips. They come in jars at the oriental grocery in bewildering variety of brands but most have a similar taste. I puree some of these with oyster sauce in my mini-food processor and dice some more up to add flavor moments when you encounter them. Very hot wok, add peanut oil, then onions. High heat until they show some marked browning on the edges, add mushrooms, toss a few times, add garlic here if you like, toss a few times, add mirin, or shaoxing wine if you have it. Just a few splashes and cook til dry. Add beans. Toss and cook til tender to your taste. Add oyster sauce and chopped pickled veggies and toss to coat. Season with dark soy, might need a sprinkle of sugar. Serve.
      Of course you can spruce this up with some sliced Chinese sausage, or pork etc.

      1 Reply
      1. re: LRunkle

        I love Yard Long Beans and my garden is producing them ABUNDANTLY right now. One of my favorite ways to prepare them is to substitute them for the green beans in a recipe from Madhur Jaffrey's World Vegetarian---Green Beans with Cumin & Fennel. Just cook them a couple of minutes less so they are still a bit crisp. Here's a link:

      2. I LOVE green beans of all kinds roasted in the oven with sea salt and peanut oil. They get kind of wrinkly and brown in spots - delicious! When they're done I toss them with a little sesame oil and toasted sesame seeds.

        1 Reply
        1. re: aching

          Coat them with olive oil, salt and pepper on a cookie sheet @400, for 30 minutes, shaking the pan often.

          One 1lb green beans, trim ends.
          Cook up 6 slices of bacon, set aside. Add 1 sliced red onion to bacon dripping, and 2 slices of chopped anchoivy, Cook until onions are browned, anchovies have nearly cooked down, about 5 minutes. Take green beans out of oven, place in a big bowl, crumble bacon over them, add onion mixture, toss.
          Soo good.