Chinese Long Beans Are Delicious: A Simple Preparation

Allow me introduce you to my new friend, Chinese long beans.

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If you have ever strolled through Asian markets, you may have noticed this unusual-looking vegetable.

Chinese long beans bring to mind a shopping trip years ago where my friend and I stared in equal parts horror and wonder at a woman’s dangling, long bean-like fingernails. This is precisely why I’ve walked passed them many times in Asian groceries and given them strange looks at Twin Cities farmers markets.

This all changed the following summer when I noticed the little boy I nannied chewing on a long bean his mother gave him as a snack. Long beans were one of his favorite snacks and he seemed content using his two and only teeth to nibble the wrinkly, green strands. Suddenly, they seemed less menacing.

Now, long beans are one of my favorite vegetables. They look more unusual than they taste and I actually prefer their sweet flavor and crunchy texture to standard green beans. If you are looking to add a new vegetable to your repertoire, try this simple preparation.

Chinese long beans

Be careful when adding the sauces to a smoking hot pan. I learned the glaze can burn when I scorched my first batch.

Ingredients:
Long Beans, cut into bit sized pieces (about two cups)
Vegetable oil (not olive)
Eggs, scrambled
Onion, diced or cut into half moons
Salt
Black Pepper
Soy Sauce
Sugar
Optional: Sesame seeds to garnish

Instructions:

  1. Wash the long beans, trim off the ends, and cut into manageable pieces.
  2. Cook scrambled eggs in a little bit of oil and set aside. Cut into strips or break into small pieces. If you plan to use the same pan to cook the beans, rinse or wipe out the pan when it’s cool enough to safely handle.
  3. In a hot pan, stir fry the onion in a little oil (not olive oil).
  4. Before the onions brown, add the green beans and stir fry until they are tender. If the outsides of the beans slightly blister, they will taste even better. Make sure the onion does not burn.
  5. Turn off the heat and remove the pan from the burner. If the pan is scorching hot, let it cool slightly so that the glaze does not burn.
  6. Toss the beans with soy sauce or miso mixed with a little it of water, plus a sprinkle of sugar or drizzle of honey for a salty-sweet glaze. Taste as you go and adjust the soy and sugar as needed.
  7. You could also add hot pepper, garlic, or sesame seeds.

5 Comments

  1. I don’t think I have ever had these prepared this way with eggs. I always get them at places but this preparation looks different but amazingly good. Can’t wait to get my long fingernails on some and try this out. 🙂

  2. I prefer long beans too! I can’t wait to try this 🙂

    • Somewhere online I saw a post about an Asian market near you-not sure if it’s the same on in Albert Lea I saw before, but it looks like they sell hot food.

  3. I’ve never seen long beans but I think these look lovely!

  4. I haven’t seen long beans, but I love to throw green beans in a fan with olive oil and whatever sauce is open in the fridge.

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