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Chinese long beans

November 11, 2013

What to do with the leftover salty sauce from the Chinese chicken feet? Easy, just make long beans! Long beans become far tastier when soy sauce and meat drippings are added.

I am fortunate enough to catch these at the farmer’s market before they go out of season. Long beans usually come into harvest in the summer days, and then die off when winter hits. For some reason, they are pricier than other Asian vegetables, but I haven’t figured out why.

Long beans are a meatier version of a string bean. While string beans sometimes have a sweet crunch, long beans are mushier and starchier, making them an obvious pairing with heavy meat dishes.

Long beans

To prepare long beans, one needs to manually take off the end of each bean, where the stem is too tough to eat. This is the most annoying part of preparation. Once that is through, an easy chop and pan saute creates a dish in less than 10 minutes.

1 lb long beans
1 clove garlic, if desired
2 Tbsp soy sauce
2 Tbsp lard

(1) De-stem all the individual long beans. When finished, chop them into 2-inch long pieces. If using garlic, mince finely as well.
(2) Add lard to a pan on medium-high. When hot, add the long beans and stir fry for a few minutes, coating each piece as thoroughly as possible.
(3) Add soy sauce, and garlic if using, also spreading it to as much of the pieces as possible.
(4) Cover and bring down heat to a medium-low. Cook for another 7-10 minutes, depending on preference for withering and softness.
(5) Serve warm or cold, preferably with a meat dish.


Dai Dai

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