Chinese Long Beans Recipes

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SICHUAN STYLE STIR-FRIED CHINESE LONG BEANS



Sichuan Style Stir-Fried Chinese Long Beans image

Chinese green beans, also called long beans, make an easy stir-fry with Sichuan peppers, red chilis, and sesame oil. This dish is ready in only 15 minutes from start to finish!

Provided by Garrett McCord

Categories     Stir-fry     Chinese     Green Bean

Time 15m

Yield 4

Number Of Ingredients 8

1/2 pound Chinese long beans, trimmed and cut into 3 inch segments
1 tablespoon peanut oil
4 to 6 dried chilies, preferably Sichuanese, roughly chopped
1 teaspoon whole Sichuan peppercorns , lightly crushed
1/4 teaspoon salt
1/2 teaspoon sugar
1 tablespoon roasted sesame oil
Splash soy sauce

Steps:

  • Add the oil, stir-fry the chilies and peppers: Add a tablespoon of peanut oil to a wok or a large sauté pan over medium heat and swirl until hot. Add chilies and peppers and stir-fry briefly until fragrant.
  • Add the long beans, salt, and sugar: Add the long beans and stir-fry vigorously for 3 to 4 minutes. (You don't want the spices to burn. If they start to then turn down the heat a bit). Season with salt and sugar and stir-fry a few seconds more to mix it all together.
  • Stir in the sesame oil and soy sauce: Remove from heat. Stir in the sesame oil and soy sauce. Serve immediately.

Nutrition Facts : Calories 95 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, Sodium 353 mg, Sugar 3 g, Fat 7 g, ServingSize Serves 3-4, UnsaturatedFat 0 g

CHINESE LONG BEANS



Chinese Long Beans image

A longer cousin of the common string bean, Chinese long beans add color and flavor to chef Pierre Schaedelin's braised short ribs from "Martha's Entertaining."

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 3

1 1/2 pounds Chinese long beans, ends trimmed to make uniform
Coarse salt and freshly ground pepper
Best-quality extra-virgin olive oil, for drizzling

Steps:

  • Preheat oven to 350 degrees. Prepare an ice-water bath. Blanch beans in a pot of boiling salted water until just tender, about 4 minutes. Using a slotted spoon, transfer beans to ice bath until cool, then drain and pat dry.
  • Make bundles by wrapping six or seven beans around your first three fingers. Arrange on a parchment-lined baking sheet. Drizzle with olive oil, and season with salt and pepper. Cook just until heated through, about 10 minutes. Serve warm.

GLAZED CHINESE LONG BEANS



Glazed Chinese Long Beans image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

1/2 pound Chinese long beans
2 tablespoons butter
2 tablespoons sliced scallion
1 tablespoon freshly minced ginger
1 tablespoon minced garlic
Pinch red pepper flakes
1/2 cup chicken stock
1 tablespoon honey
1 tablespoon sesame oil
Salt and freshly cracked black pepper
2 tablespoons sesame seeds, optional

Steps:

  • In a large pot of boiling water, blanch long beans for 2 minutes until slightly tender. Allow to cool.
  • In a large skillet over medium-high heat, add butter. Add scallions, ginger and garlic. Mix together. Add red pepper flakes and long beans. Allow to cook for a few minutes. Stir in chicken stock, honey and sesame oil. Season with salt and pepper, to taste, and add sesame seeds, if desired. Mix together.

SPICY CHINESE LONG BEANS



Spicy Chinese Long Beans image

Provided by Ming Tsai

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 4

3 cups Chinese long beans, cut into 3-inch pieces
1 tablespoon sambal
1/2 tablespoon sesame oil
Salt and black pepper

Steps:

  • Deep fry long beans until they are wrinkled. Transfer to a stainless bowl and toss with sambal and sesame oil. Check for seasoning.

CHINESE STIR-FRIED LONG BEANS



Chinese Stir-Fried Long Beans image

Provided by Ken Hom

Categories     one pot, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 ounce cloud-ear fungus
1/2 pounds Chinese long beans or green beans
1 pound silk squash or zucchini
2 tablespoons peanut oil
2 tablespoons finely chopped shallots
2 tablespoons coarsely chopped garlic
2 teaspoons finely chopped peeled fresh ginger
2 tablespoons oyster sauce
2 tablespoons rice wine or dry Sherry
2 tablespoons light soy sauce
2 teaspoons salt
1 teaspoon sugar
1/2 cup chicken stock

Steps:

  • Soak the cloud-ear fungus in warm water for at least 15 minutes. Rinse them several times in cold running water to remove any sand. Drain thoroughly and set aside.
  • If you are using the Chinese long beans, trim the ends and cut them into 3-inch segments. If you are using green beans, trim the ends and cut them in half.
  • Peel off the tough outer skin of the silk squash and cut the vegetable at a slight diagonal into 2-inch pieces.
  • Heat a wok or large saute pan until it is hot and add the oil. Put in the shallots, garlic, ginger, cloud ears and long beans. Stir-fry for 1 minute, then add the silk squash, oyster sauce, rice wine, soy sauce, salt, sugar and chicken stock. Cook over high heat, uncovered, until the vegetables are tender, about 5 minutes. Serve at once.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 7 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 579 milligrams, Sugar 4 grams

SZECHUAN LONG BEANS



Szechuan Long Beans image

i love finding these beans in the local vietnamese market, but if you can't get them you can substitute green beans

Provided by chia2160

Categories     Beans

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 cups oil
1 1/2 lbs long beans (*you can substitute green beans)
1 tablespoon soy sauce
2 small hot red chili peppers, chopped
1 inch ginger, chopped
1 tablespoon shaoxing wine
1 teaspoon sugar
1/8 teaspoon salt

Steps:

  • heat wok on high.
  • add oil, until hot.
  • add long beans in batches and stir fry until softened, set aside.
  • drain all but 2 tbsp oil in wok.
  • add all ingredients until sauce thickens.
  • add long beans and serve.

LONG BEAN SALAD



Long Bean Salad image

Categories     Salad     Vegetable     Side     Vegetarian     Quick & Easy     Summer     Gourmet

Yield Makes 4 side-dish servings

Number Of Ingredients 8

1 bunch Chinese long beans (1 1/4 lb), trimmed and cut into 2-inch pieces
3 large shallots (6 oz), sliced lengthwise and fried
2 large shallots (4 oz), thinly sliced
4 large garlic cloves, thinly sliced and fried
1 tablespoon sesame seeds, toasted
2 tablespoons salted roasted peanuts, finely chopped
1 tablespoon peanut oil
Garnish: fresh cilantro leaves and lime wedges

Steps:

  • Cook beans in a large pot of boiling salted water until crisp-tender, 4 to 5 minutes. Drain, then plunge into a large bowl of ice and cold water to stop cooking. Drain beans well and pat dry.
  • Toss beans with remaining ingredients and season with salt.

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