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Appearance:
Long beans or yard long beans grow to a length of 1-3 feet depending on variety, and
are generally either dark or light green in color. The light green varieties tend to be
somewhat softer in texture, while the dark green varieties are considered to be more
flavourful, and crisp by consumers. As with other green beans, avoid over mature,
withered or soft pods.
Use and Preparation:
Rinse in cold water, cut into desired length. Long bean can be used in any recipe
calling for green beans. They may be steamed or boiled and served on their own, or used in
a wide range of dishes from soups to stews to stir fry dishes.
Vegetable Medley / Stir Fried
Long Bean with Garlic / Spanish Green Beans
| Vegetable Medley |
|
| Cooking oil |
½ cup (125 ml) raw peanuts |
| 1 ½ cups (375 ml) Long Bean cut diagonally into 1 inch pieces |
1 cup (250 ml) celery thinly sliced |
| Pinch salt |
Pinch sugar |
| 1 cup (250 ml) fresh shrimp, cleaned and rubbed with a little salt |
2/3 cup (175 ml) spring onion cut into 1 inch (2.5 cm) lengths |
| Dash soy sauce |
|
| Heat oil in wok and fry peanuts until golden brown, remove
peanuts and drain on paper towel. Remove excess oil from wok. Stir-fry beans and celery in
a small amount of hot oil, seasoning with a pinch of salt and sugar. Remove vegetables
from wok when crisp tender. Quickly stir-fry shrimp in a small amount of hot oil, and
return cooked vegetables and peanuts to wok. Add spring onions, toss to combine, season
with a dash of soy sauce and serve hot. |
| Makes: 4-6 servings |
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| Stir Fried Long Bean with Garlic |
|
| 1 lb (500g) Long Bean, washed and trimmed |
¼ tsp (1 ml) salt |
| ½ tsp (2 ml) sugar |
1 tbsp (15 ml) dark soy sauce |
| 1 tbsp (15 ml) Chinese rice wine or dry sherry |
2 tbsp (30 ml) water |
| 2 tbsp (30 ml) peanut or corn oil |
2 green onions cut into ½ inch (1.25 cm) pieces |
| 3 medium cloves garlic, minced |
2 oz/ 56g ground pork |
| Bring 2 quarts (2L) of water to a boil in a large saucepan.
Add beans and blanch for about 45 seconds over moderate heat, remove beans to a colander
and rinse under cold running water then let drain. Combine salt, sugar, soy sauce, wine
and water in a small bowl and set aside.
Heat wok on high heat and add oil. Add green onion and garlic, stir-fry 4-5 seconds,
add ground pork and stir-fry 1-2 minutes or until meat is no longer pink. Pour sauce into
wok. Add beans and cook for 1-2 minutes until heated through. Cover and keep warm until
ready to serve. |
| Makes: 4 servings |
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| Spanish Green Beans |
|
1 lb (500g) long beans, cut into 1-inch (2.5 cm) pieces
(approx:3 cups/750 ml) |
½ cup (125 ml) chopped green pepper |
| ¼ cup (50 ml) chopped onion |
1 tbsp (15 ml) olive or cooking oil |
| 2 medium tomatoes peeled and chopped |
1 tsp (5 ml) salt |
| ½ tsp (2 ml) dried basil, crushed |
¼ tsp (1 ml) dried rosemary, crushed |
| Dash black pepper |
|
| Cook fresh cut-up green beans in 2 quarts (2L) boiling salted
water. Drain. Meanwhile cook chopped green pepper and onion in hot oil until tender, but
not brown. Add chopped tomatoes, salt, basil, rosemary and pepper. Stir in green beans,
heat through, season to taste with salt and pepper. |
| Makes: 8 servings |
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