Chinese Long Beans Food

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'CHINESE BUFFET' GREEN BEANS



'Chinese Buffet' Green Beans image

Every time my family and I go to a Chinese buffet we make a bee line for the green beans! This is a simple and tasty re-creation of that much loved side dish, goes well with any Asian meal. Make sure to slice the garlic, don't use a garlic press. Oyster sauce can be found in the Asian section of your grocery store, at an Asian grocery store, and online.

Provided by roweena

Categories     Side Dish     Vegetables     Green Beans

Time 25m

Yield 6

Number Of Ingredients 6

1 tablespoon oil, peanut or sesame
2 cloves garlic, thinly sliced
1 pound fresh green beans, trimmed
1 tablespoon white sugar
2 tablespoons oyster sauce
2 teaspoons soy sauce

Steps:

  • Heat peanut oil in a wok or large skillet over medium-high heat. Stir in the garlic, and cook until the edges begin to brown, about 20 seconds. Add the green beans; cook and stir until the green beans begin to soften, about 5 minutes. Stir in the sugar, oyster sauce, and soy sauce. Continue cooking and stirring for several minutes until the beans have attained the desired degree of tenderness.

Nutrition Facts : Calories 54.5 calories, Carbohydrate 8.1 g, Fat 2.3 g, Fiber 2.6 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 140.7 mg, Sugar 3.2 g

SPICY STIR-FRIED CHINESE LONG BEANS WITH PEANUTS



Spicy Stir-Fried Chinese Long Beans with Peanuts image

Categories     Wok     Bean     Side     Stir-Fry     Vegetarian     Peanut     Hot Pepper     Summer     Vegan     Boil     Gourmet     Pescatarian     Dairy Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

1 1/2 lb Chinese long beans*
1/2 cup unsalted dry-roasted peanuts (2 1/2 oz; not cocktail peanuts)
2 teaspoons soy sauce
2 to 3 small fresh Thai chiles** (to taste), finely chopped
1/2 teaspoon salt
1 1/2 tablespoons peanut oil
1 tablespoon chopped garlic
1 large shallot, halved lengthwise, then very thinly sliced crosswise (1/2 cup)
2 tablespoons fresh lime juice
Garnish: lime wedges
Special Equipment
a well-seasoned 14-inch flat-bottomed wok

Steps:

  • Cook untrimmed beans in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 3 to 5 minutes. Transfer with tongs to a large bowl of ice and cold water to stop cooking, then drain in a colander and pat dry with paper towels. Trim beans and cut crosswise into 3/4-inch pieces.
  • Meanwhile, pulse peanuts in a food processor until about half of peanuts are finely ground and remainder are in very large pieces (do not grind to a paste).
  • Stir together soy sauce, chiles, and salt in a small bowl.
  • Heat wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add oil, swirling to coat wok, then add garlic and stir-fry until garlic begins to turn pale golden, about 5 seconds. Add peanuts, and stir-fry until all of mixture is golden, about 30 seconds. Add beans, and stir-fry until hot and well coated, about 2 minutes. Remove wok from heat, then stir in soy sauce mixture and shallot, stirring until shallot has wilted. Drizzle in lime juice and season with salt, then transfer to a bowl. Serve warm or at room temperature.
  • *Available at Asian markets.
  • **Available at kalustyans.com.

SZECHUAN LONG BEANS



Szechuan Long Beans image

i love finding these beans in the local vietnamese market, but if you can't get them you can substitute green beans

Provided by chia2160

Categories     Beans

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 cups oil
1 1/2 lbs long beans (*you can substitute green beans)
1 tablespoon soy sauce
2 small hot red chili peppers, chopped
1 inch ginger, chopped
1 tablespoon shaoxing wine
1 teaspoon sugar
1/8 teaspoon salt

Steps:

  • heat wok on high.
  • add oil, until hot.
  • add long beans in batches and stir fry until softened, set aside.
  • drain all but 2 tbsp oil in wok.
  • add all ingredients until sauce thickens.
  • add long beans and serve.

LONG BEANS WITH TOMATOES



Long Beans With Tomatoes image

Make and share this Long Beans With Tomatoes recipe from Food.com.

Provided by Samantha in Ut

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb fresh green beans, cut 2 in pieces
1 tablespoon ghee
1 inch gingerroot, grated
1 garlic clove, crushed
1 teaspoon turmeric
1/2 teaspoon cayenne
1 teaspoon ground coriander
4 tomatoes, peeled seeded and diced
2/3 cup vegetable stock

Steps:

  • Blanch beans in boiling water and rinse in cold running water.
  • Melt ghee in saucepan add ginger root, garlic, stir add turmeric, cayenne, and ground coriander. Stir 1 minute.
  • Add tomatoes, tossing them until coated in spices.
  • Add stock, bring to boil and cook over medium-high for 10 minutes until sauce thickened stirring occasionally.
  • Add beans reduce heat and cook 5 min stir occasionally.
  • Serve immediately.

Nutrition Facts : Calories 90.5, Fat 3.7, SaturatedFat 2.1, Cholesterol 8.2, Sodium 13.6, Carbohydrate 13.9, Fiber 5.7, Sugar 4.9, Protein 3.3

CHINESE GARLIC GREEN BEANS



Chinese Garlic Green Beans image

These Chinese-style garlic green beans are the perfect side dish. The green beans are flash fried, which gently blisters the outer skin but keeps the center tender and lightly crisp. Serve with my pork and cabbage potstickers and jasmine rice!

Provided by Lisa Lin

Categories     Sides

Time 25m

Number Of Ingredients 6

1 pound green beans (rinsed, and dried (see note 1))
1/2 cup safflower or vegetable oil ((see note 2))
2 1/2 tablespoons minced garlic (about 5 to 6 plump cloves)
1/4 teaspoon garlic salt or kosher salt
red pepper flakes
toasted sesame seeds

Steps:

  • Snap off the tough ends of the green beans. If your green beans are very long, snap them in half.
  • Heat the oil in a wok over medium-high heat. To check to see if the oil is hot enough, stick bamboo chopsticks into the wok so that the tips of the chopsticks are touching the bottom. You want to see tiny bubbles rapidly forming around the chopsticks. Alternatively, you can throw a green bean into the wok. If bubbles start to form around the bean immediately, the oil is ready for frying.
  • Working in batches, fry the green beans for about 2 minutes, until the green beans start to wrinkle on the outside. You don't need to cook the green beans for too long. Use a spider strainer to strain the oil from the beans and then transfer them to a plate lined with paper towels. Repeat until all the beans are fried. Turn off the heat. If you want the beans to be less greasy, blot them with paper towels.
  • Carefully pour the used frying oil into a bowl. If you do not want to handle hot oil, let the oil cool completely in the wok. Don't bother wiping the wok at this point because you'll be using it to fry the garlic next, and you can use the residual oil in the wok for that.
  • Heat the wok over medium-high heat. Add the minced garlic and cook it for about 30 seconds to 1 minute, until fragrant. Add the green beans back to the wok, along with the salt. Stir to combine. Cook for another minute. Turn off the heat and transfer the green beans to a serving plate. Garnish the beans with red pepper flakes and toasted sesame seeds, if you like.
  • Serve the green beans with my egg fried rice, chicken chow mein, or pork potstickers!

Nutrition Facts : ServingSize 1 serving, Calories 103 kcal, Carbohydrate 9.7 g, Protein 2.4 g, Fat 7.1 g, SaturatedFat 0.6 g, Sodium 80 mg, Fiber 3.2 g, Sugar 3.7 g

CHINESE LONG BEANS



Chinese Long Beans image

A longer cousin of the common string bean, Chinese long beans add color and flavor to chef Pierre Schaedelin's braised short ribs from "Martha's Entertaining."

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 3

1 1/2 pounds Chinese long beans, ends trimmed to make uniform
Coarse salt and freshly ground pepper
Best-quality extra-virgin olive oil, for drizzling

Steps:

  • Preheat oven to 350 degrees. Prepare an ice-water bath. Blanch beans in a pot of boiling salted water until just tender, about 4 minutes. Using a slotted spoon, transfer beans to ice bath until cool, then drain and pat dry.
  • Make bundles by wrapping six or seven beans around your first three fingers. Arrange on a parchment-lined baking sheet. Drizzle with olive oil, and season with salt and pepper. Cook just until heated through, about 10 minutes. Serve warm.

GLAZED CHINESE LONG BEANS



Glazed Chinese Long Beans image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

1/2 pound Chinese long beans
2 tablespoons butter
2 tablespoons sliced scallion
1 tablespoon freshly minced ginger
1 tablespoon minced garlic
Pinch red pepper flakes
1/2 cup chicken stock
1 tablespoon honey
1 tablespoon sesame oil
Salt and freshly cracked black pepper
2 tablespoons sesame seeds, optional

Steps:

  • 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.

SPICY CHINESE LONG BEANS



Spicy Chinese Long Beans image

Provided by Ming Tsai

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 4

3 cups Chinese long beans, cut into 3-inch pieces
1 tablespoon sambal
1/2 tablespoon sesame oil
Salt and black pepper

Steps:

  • Deep fry long beans until they are wrinkled. Transfer to a stainless bowl and toss with sambal and sesame oil. Check for seasoning.

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  • A Variety of Tastes and Textures. Chinese vegetables come in a variety of intriguing shapes, sizes, and textures, from a bumpy cucumber-like melon to a green-colored bean that can be 1 foot long.
  • Bamboo Shoots. As the name implies, bamboo shoots are the edible shoots of the bamboo plant, which is native to Asia. They are cut from the plant once they appear above the ground to preserve their tenderness and because if they are left to grow exposed, they will turn a green color.
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Preheat oven to 350 degrees. Prepare an ice-water bath. Blanch beans in a pot of boiling salted water until just tender, about 4 minutes. Using a slotted spoon, transfer beans to ice bath until cool, then drain and pat dry. Make bundles by wrapping six or seven beans around your first three fingers. Arrange on a parchment-lined baking sheet ...
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From foodnewsnews.com


5 TYPES OF CHINESE BEANS TO TRY TONIGHT | MISS BUTTERCUP
Chinese Green Beans (Vigna unguiculata) Also Called: Yard Long Beans, Cowpea Beans, Snake Beans, Chinese Long Beans. The common name for these giants of a bean is the Chinese Yard long Bean and for good reason. When fully matured, they can reach an amazing three feet in length!
From missbuttercup.com


RAW - CHINESE LONG BEANS CALORIES, CARBS & NUTRITION FACTS ...
About Food Exercise Apps Community Blog Premium. Raw Raw - Chinese Long Beans. Serving Size : 100 g. 47 Cal. 73 % 8g Carbs. 0 %--Fat. 27 % 3g Protein. Track macros, calories, and more with MyFitnessPal. Join for free! Daily Goals. How does this food fit into your daily goals? Calorie Goal 1,953 cal. 47 / 2,000 cal left. Fitness Goals : Heart Healthy. Fat 67g--/ 67g …
From myfitnesspal.com


FAQ: CAN YOU FREEZE CHINESE LONG BEANS? - LOWER EAST KITCHEN
Frozen Chinese Long Beans: These beans freeze well and are great for winter eating. Just wash and let dry. After the beans have dried, cut the ends of the stems, cut in half and cook in boiling water for 1 minute. Drain and freeze. What happens if you don’t cook vegetables before freezing? Cooking helps vegetables retain their vibrant color and nutrients …
From lowereastkitchen.com


CHINESE LONG BEAN - COOKSINFO FOOD ENCYCLOPAEDIA
Chinese Long Beans grow on a climbing plant that will grow anywhere from 2.7 to 3.7 metres ( 9 to 12 feet.) It puts out large flowers that are yellow or violet coloured, depending on the variety. Once the flowers have finished and the beans start growing, the beans will be ready to pick in about 9 d
From cooksinfo.com


CHINESE LONG BEANS NUTRITION RECIPES ALL YOU NEED IS FOOD
1 1/2 pounds Chinese long beans, ends trimmed to make uniform: Coarse salt and freshly ground pepper: Best-quality extra-virgin olive oil, for drizzling: Steps: Preheat oven to 350 degrees. Prepare an ice-water bath. Blanch beans in a pot of boiling salted water until just tender, about 4 minutes. Using a slotted spoon, transfer beans to ice bath until cool, then drain and …
From stevehacks.com


CHINESE NEW YEAR RECIPE: CHINESE LONG BEANS | THE NIBBLE ...
It’s Chinese New Year: The Year Of The Horse begins today (the actual year is 4712). Make a Chinese-inspired dish. Chef Daniel Boulud take Chinese long beans, steamed them and tied them into knots, topped with chicken (see the photo below). What a fun way to get people to eat more green beans!
From blog.thenibble.com


LONG BEANS | NEW ENTRY SUSTAINABLE FARMING PROJECT
The long bean is also known as the long-podded cowpea, asparagus bean, snake bean, or Chinese long bean. They have a very pronounced flavor and have a distinctly beany taste, and are not sweet like the green bean. Long beans work best briefly steamed, stir-fried, or braised, but also hold up well when added to stews. If you want them to be more juicy, blanch before …
From nesfp.org


QUESTION: HOW TO COOK CHINESE LONG BEANS? - VINTAGE KITCHEN
The taste of Chinese long beans is grassy and slightly sweet with a more intense bean flavor than conventional green beans. Can we eat raw Chinese garter? Gauge stockings can be eaten raw or cooked; don’t let them swim for long. Serious Eats explains: Although long beans are similar to green beans, they have a different texture. How to make garter softer? …
From vintage-kitchen.com


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