Recipe

Long Beans Recipe

Add Step-by-Step Photos	Californiacook / All my dishes 2 months, 3 weeks ago I discovered these yard-long beans at an Asian market. They were wound round and round (due to their long length) & secured with rubber bands. A real treat. A pencil-thin legume that resembles a green bean except that it can grow up to about 3 fe... More Prep:10m Cook:10m Servings:4	Californiac
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Ingredients

1 pound long green beans

2 tablespoons minced garlic

1/2 teaspoon red pepper flakes

2 teaspoons peanut oil

sesame seeds -- for garnish

1/4 cup oyster sauce

1/4 cup water

salt and pepper

1 tablespoon minced garlic

1/2 red bell pepper -- small diced

Directions

Blanch the green beans in boiling salted water for about 2 minutes. Drain and run under cold water until cool. Pat dry.

In a wok or skillet heat the peanut oil on med heat. Add the garlic, and stir quickly until it softens and takes on some color. It can burn quickly so be careful with the heat. Add the blanched beans. Add everything else and stir fry for a couple more minutes.

Mound beans in the center of a platter and drizzle any remaining sauce over the top, and sprinkle with sesame seeds.

*Szechwan long beans (snake beans) can be found at most Asian markets or at Farmer's Markets

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Per Serving (excluding unknown items): 35 Calories; 2g Fat (56.3% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 111mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fat.

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Comments

luisascatering 2 months, 3 weeks ago said:
A great vegetable yet so under used! Thanks for posting :-)

crabhappychick 2 months, 3 weeks ago said:
I grow these in my garden! In fact, its the only veggie that has thrived this year with the unusually cool, rainy weather we've had. The tomatoes HATED this kind of weather! I grew them the first year because I have limited space and the pole bean variety suited the garden....and kept growing them season after season because they are delicious AND because my grandson got such a kick out of picking them. And you know, what kids pick they will eat! Thanks for the new recipe!

ttaaccoo 2 months, 3 weeks ago said:
Thank you thank you!! I have been tempted to buy these, but had No idea how to cook, or what they taste like. 555555555555555555555555555555555555555555555

californiacook 2 months, 3 weeks ago said:
An added thought... I'm tempted to add a handful or so of peeled, deveined shrimp in the last 5 mins of cooking; stir-fry 'em up in the garlick-y sauce, & serve with steamed rice.