Long Beans - Garlic, Ginger and Black Bean Sauce

August 18, 2020

Long Beans - Garlic, Ginger and Black Bean Sauce

Ingredients

Sesame Oil or Canola Oil

1lb Long Beans, Ends Trimmed, Cut Into 3-inch Lengths

1-2 Cloves Garlic, Peeled and Minced 

1-inch Piece of Ginger, Peeled and Minced 

1T Mirin

1-2t Soy Sauce

1-2T Black Bean 

1-2T Garlic Sauce 

3T Water

1/4t Hot Sauce or Chili Paste

Squeeze of Fresh Lemon Juice

Sprinkle of Toasted Sesame Seeds as Garnish 

 

Instructions

As for all stir frying, have your ingredients assembled and prepped before you begin cooking. Get your wok hot, add enough sesame or canola to create a thin film on the bottom and sides.  Toss in the long beans, garlic and ginger and stir fry for about three minutes. Add the mirin, black bean sauce, soy sauce and water. Cover and steam two minutes.  Uncover and add the optional ingredients, if used. Taste and adjust seasonings, and stir fry an additional minute or until the long beans reach the degree of doneness you prefer.  Serve immediately, garnished with toasted sesame seeds if you like. Serves four.

 

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