Szechuan-style Chinese long beans

by Stevie on June 23, 2009

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Szechuan-style Chinese long beans

Szechuan-style Chinese long beans

Chinese long beans; also called yardlong beans, long-podded cowpeas, snake beans and numerous other names; were a new discovery for me when I first seriously tried to learn more about Chinese cooking. Common in Southeast Asia and southern China, these are not the bean that I grew up with. Actually the “long bean” is really the immature bean pod which is better if it is young and fairly slender. They’re very healthy, containing protein, vitamins including vitamin C as well as iron and other essential minerals. Most importantly, they’re fun to make because they’re so long and unusual looking and they taste great.

our preferred chili garlic sauce

our preferred chili garlic sauce

Szechuan-style Chinese long beans

1 medium bunch Chinese long beans, cleaned and chopped into about 4 inch pieces
6 cloves garlic, peeled and minced
1 tsp. chili garlic sauce or more to taste
2 tbs. oil for stir frying
salt to taste
generous splash of soy sauce

In dry pan, fry long beans for 8 to ten minutes until they become somewhat blackened. Remove beans from pan. 2. Add oil, garlic and chili garlic sauce to pan. (I use Tuong Ot Toi Viet-Nam brand chili garlic sauce but really any will do.) Sautee for a minute until garlic aroma becomes noticeable. 3. Add long beans back to pan and mix with fried garlic sauce. Add salt and splash of soy sauce. Cover to warm thoroughly. Serve.

I serve this with rice and other Szechuan inspired dishes like Szechuan eggplant. This week I was rushed so made it with rice and pinto beans as a sort of Old World/New World weirdcombination. Yum!

Chinese long beans ready to be prepared

Chinese long beans ready to be prepared

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{ 3 comments… read them below or add one }

Joanie June 24, 2009 at 1:37 pm

Great recipe and wonderful photos!! thanks

Pieter May 23, 2012 at 3:10 am

Thanks for the wonderful photo’s of the chinese long bean, I would be gratefull if you can help to identify a bean for me. It’s like a broadbean (when young and green) The seeds are dark brown to black with a white “scar” on the edge. There are on average six seeds in the bean about 150mm long, the seeds are plus minus fifteen mm long.
Thank you
Pieter Fourie
Kroonstad, Free State, South Africa

Heguiberto May 26, 2012 at 9:50 am

Thank you Pieter!
I am not aware of this type of bean you are referring too. I will keep my eyes peeled 🙂

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