August 18, 2020
1/2lb. Chinese Long Beans
2T Scallion, Sliced
1T Ginger, Minced
1T Garlic, Minced
Pinch Red Pepper Flake
1/2c Chicken Stock
1T Sesame Oil
Salt and Freshly Cracked Black Pepper
2T Sesame Seeds
In a large pot of boiling water, blanch long beans for 2 minutes until slightly tender. Allow to cool.
In a large skillet over medium-high heat, add butter. Add scallions, ginger and garlic. Mix together. Add red pepper flakes and long beans. Allow to cook for a few minutes. Stir in chicken stock, honey and sesame oil. Season with salt and pepper, to taste, and add sesame seeds, if desired. Mix together.
Long Beans might look like overgrown green beans and they are both members of the legume family, but long beans actually belong to different genera: They're part of a subspecies of cowpeas (which are also known as "field peas" or "Southern peas"). With most types of cowpeas, the hulled peas are consumed, but with long beans, it’s more common to eat the immature green pod, just like green beans.
You’ll most often seem them in light and dark shades of green, although they can be red or purplish, too. Elizabeth Schneider finds that the lighter green yard-long beans cook up “somewhat sweeter, meatier, and more tender than the deeper color beans.” She therefore recommends using the pale green ones in quick-cooking dishes and saving the darker green beans for dishes “in which a certain firmness and stronger flavor are desirable.”
Yard-long beans can be eaten raw or cooked; just don't let them go for an extended swim. They can be used in any recipe calling for green beans, but watch the cooking time, as prolonged steaming or boiling can render them waterlogged. Just chop them down to size as required
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