Slice the pencil thin long bean into 1 to 2 inch bite-sized pieces and stir fry with a bit of ginger then serve as a side dish with pork or fish.
Add sliced long beans to soups or more simply add them blanched or raw to a salad just as you would the French haricots verts.
Long beans have a chewy, crunchy texture--more so than snap beans--and a flavor reminiscent of the dry navy bean or asparagus. Asparagus! Yes, that is where this cousin of the black-eyed pea gets one of it many other common names: the asparagus bean.
Asparagus bean, yard long bean (it actually can grow to nearly a yard long, though it will be tastier at half that length), Chinese pea and China pea (where this bean is a favorite), snake bean (looks like), dau gok, and in the Caribbean bodi or boonchi are other common names for this legume.
Besides stir-fry, soups and salads, the long bean is a good choice for stewing, braising (to remain chewy and firm), sautéing, shallow frying, and deep frying. With cooking, the long bean's bean flavor intensifies.
Slice the pencil thin long bean into 1 to 2 inch bite-sized pieces and stir fry with a bit of ginger then serve as a side dish with pork or fish.
Add sliced long beans to soups or more simply add them blanched or raw to a salad just as you would the French haricots verts.
Long beans have a chewy, crunchy texture--more so than snap beans--and a flavor reminiscent of the dry navy bean or asparagus. Asparagus! Yes, that is where this cousin of the black-eyed pea gets one of it many other common names: the asparagus bean.
Asparagus bean, yard long bean (it actually can grow to nearly a yard long, though it will be tastier at half that length), Chinese pea andChina Caribbean bodi or boonchi are other common names for this legume.
Besides stir-fry, soups and salads, the long bean is a good choice for stewing, braising (to remain chewy and firm), sautéing, shallow frying, and deep frying. With cooking, the long bean's bean flavor intensifies.