Chinese long beans are exactly that…long, beans. Also known as yard-long beans, noodle beans, or chopstick beans, they are a staple vegetable in most of Southeastern Asia. They come in multiple varieties, most commonly green and red (red beans will turn green when cooked). They are crunchier in texture and thinner than regular green beans, but they taste the same! You can eat them raw or use them the same way you’d use in any green bean recipe.

Photo: Seonkyoung Longest

Photo: Seonkyoung Longest

Ingredients

Serves 6

FOR THE SAUCE

FOR STIR FRY

  • 1 Tbsp cooking oil (only if you are using center cut bacon)

  • 6 slices of thick center cut or 4 slices of thick cut bacon, cut into bite sizes

  • 3 cloves garlic, chopped

  • 1 small shallot, chopped (or substitute to 1/4 of small onion)

  • 1 lb long beans, cut into 2-inches long (or substitute green beans)

  • 1/4 cup chicken stock

  1. In a small mixing bowl, combine all the ingredients for the sauce. Set aside.

  2. Heat a wok or a large sauce pan over high heat, add oil and bacon. Cook the bacon until the edges are crispy and enough oil is released.

  3. Add chopped garlic and shallot. Stir fry for 30 seconds to 1 minute or until you can smell the fragrance.

  4. Before the garlic and shallots get burn, pour the sauce mixture. Stir fry all together for 30 seconds to 1 minute. Be careful not to burn the sauce.

  5. Add long beans and chicken stock. Now, cover with a lid and let them steam for 5 to 6 minutes. Stir occasionally. If don’t have a lid, add additional 1/4 cup water. Stir fry for 5 to 6 minutes or until all the moisture’s evaporated.

  6. Serve on a serving plate and enjoy!

Recipe from Seonkyoung Longest

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