I’ve never seen, let alone eaten, Chinese long beans before. Have you? They totally live up to their name. The ones that came in our Greenling box this week had to be at least 18 inches long. I hear they come in green also, but ours were a beautifully vibrant red.
Luckily for me, Greenling included a recipe for stir-fried long beans in our box. Turns out you make them just like you would saute fresh green beans.
- 1 lb. long beans
- 1 tsp. canola oil
- 1″ ginger root, grated
- 2 cloves garlic, chopped
- 1 Tbsp. low-sodium soy sauce (this gets concentrated at the end, so using the low-sodium kind is important)
- Couple grinds of black pepper
- Trim the long beans to segments about 2″ long.
- Heat a skillet over high heat, then add the canola oil when the pan is hot.
- When the oil is hot, add the long beans and saute for ~3 minutes, until the beans are almost finished cooking.
- Add the garlic and ginger and toss with the beans, then add the soy sauce. The soy sauce will steam up and reduce very quickly.
- Serve immediately.
I don’t know what I expected these to taste like, but they seemed pretty similar to fresh green beans. They had a great al dente bite and were nice and salty from the soy sauce. Went perfectly with our hoisin chicken lettuce wraps!