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Sep 17, 2011 10:42 AM

Chinese long beans

Just got some beautiful long beans at the farmer's market. What's the best way you like to prepare them? I've admired them but never cooked them.

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  1. Mrs. Porker just made burned beans last night - love 'em.
    Blanch the beans, drain, add a pat of butter to a teflon pan add bean, salt, <fresh> cracked pepper, saute on high until beans get black char marks here and there.

    1. when I first bought these at the Farmers Market, the woman who grew them suggested stir frying with chiles, sichuan pepper, and sesame oil. They are marvelous that way. They don't need to be blanched.

      1 Reply
      1. The classic Chinese dish using them is Szechwan Green Beans, or what is some times called dry fried beans. It shouldn't be hard to find recipes on the web, but it does actually involve some deep frying, or as Barbara Kafka puts it, blanching in oil. She (in Vegetable Love) describes them as cowpeas in the shell, and opines that they are starchy and chewy compare to the New World ('regular') green beans. They can be use like the regular ones (esp if cut into shorter lengths), but may require longer cooking.

        I don't know of a dish that takes advantage of their long length. The norm in Chinese cooking is to cut food into bite size pieces before cooking.

        1 Reply
        1. re: paulj

          While that is generally true there are some exceptions, notably in some greens where in restaurants, they want you to know that you received the entire piece!

        2. I use them in a thai red curry.

          1. One of my favorite preparations is to cut them into 2" length, heat a wok to inferno, add generous amount of peanut oil and working quickly add equal measures of minced garlic & ginger, red pepper flakes to taste, then add the beans. Stir fry just until beans are cooked but still crunchy (~ 5 mins.), then drizzle with dark soy. Continue cooking for a few minutes longer until the soy caramelizes, and the beans are coated. Salt to taste. Similar to Chinese-style dry-cooked beans but w/o having to deep-fry them.