'CHINESE BUFFET' GREEN BEANS
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
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
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
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
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
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
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
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
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
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
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
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
Provided by Aaron McCargo Jr.
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
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
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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CHINESE LONG BEANS - JAMIE GELLER
From jamiegeller.com
Cuisine AsianCategory Main, DinnerServings 4-6Total Time 8 mins
- Heat a wok or large sauté pan over very high heat. Add oil and long beans. Stir fry beans, for 5 minutes, constantly moving them in the wok until they are wrinkled and a bit charred.
- Add soy sauce mixture, garlic, ginger, and sriracha. Stir to coat. Transfer beans to a platter and keep warm in a low oven or on a hot plate. Serve as a side to Ginger Garlic Beef Noodles and Quick Shiitake Lo Mein.
CHINESE LONG BEANS • STEAMY KITCHEN RECIPES GIVEAWAYS
From steamykitchen.com
Reviews 25Category Side DishCuisine Asian, ChineseTotal Time 10 mins
- Heat up your wok, add oil. When shimmering, add minced garlic. Fry just for a few seconds until fragrant. You want to make sure that you don't wait too long before adding the garlic to the oil, otherwise the oil will be too hot and the garlic will burn.
- Add water, oyster sauce and soy sauce. Cover the wok. Let the beans steam for 5 minutes on medium heat. Check to see if beans are almost tender, but not too soft. If not, re-cover and steam an additional 1 minute. Uncover, let the rest of the liquid evaporate, about an additional minute.
HOW TO COOK CHINESE GREEN BEANS - THE SPRUCE EATS
From thespruceeats.com
Author Rhonda ParkinsonEstimated Reading Time 2 mins
A VARIETY OF CHINESE VEGETABLES - THE SPRUCE EATS
From thespruceeats.com
Author Rhonda ParkinsonPublished 2007-07-06Estimated Reading Time 8 mins
- 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.
- Bitter Melon. Bitter melon is known for its striking appearance and taste. This Chinese gourd resembles a cucumber with a dark green, bumpy, pockmarked skin.
- Bok Choy. China's most popular vegetable, bok choy, has a light, sweet flavor and crisp texture. It is a type of cabbage but instead of a tightly packed head the leaves are in a cluster, giving the vegetable a shape similar to celery.
- Chinese Broccoli. The Chinese version of broccoli is a leafy green plant with small white flowers. It has a thick stem with flat leaves and very small florets, giving it a different appearance from regular broccoli.
- Chinese Celery. Regular celery can seem a little boring once you've tried Chinese celery. Originating from a wild celery native to Asia, Chinese celery has a significant flavor that adds extra taste to soups and stir-fries.
- Chinese Dried Mushrooms. Chinese dried mushrooms impart a pungent flavor to Chinese dishes. They are also called Chinese black mushrooms, which is a bit misleading as the mushrooms can range in color from grey to light brown.
- Chinese Eggplant. Also called aubergine, Chinese eggplant resembles more of a purple zucchini than Italian eggplant, with its long thin shape and purple color that may be streaked with white.
- Silk Squash. Silk squash, also called Chinese okra and angled luffa, is a long thin squash with sharp ridges. Only immature silk squash are eaten, as older silk squash have a bitter taste.
- Chinese White Radish (Daikon Radish) Resembling a large white carrot, Chinese white radish has a much stronger flavor than small, round red radishes. While daikon is a popular salad ingredient in Japan, in China it is more commonly used in cooking, both in stir-frying and slow-cooked dishes; it is also pickled and added to soups.
CHINESE LONG BEANS WITH MINCED PORK AND GINGER - FOOD & WINE
From foodandwine.com
Servings 4Total Time 30 mins
- In a large pot of salted boiling water, cook the beans until just tender, 3 minutes. Drain and rinse under cold water.
- In a large nonstick skillet, heat 1 tablespoon of the canola oil until shimmering. Add the pork and cook over moderately high heat, stirring and breaking up the clumps with a wooden spoon, until just cooked through, 2 minutes; transfer the pork to a plate.
- Add the remaining 1 tablespoon of canola oil and the shallot to the skillet and cook over moderate heat, stirring, until softened, 2 minutes. Add the remaining garlic and ginger and cook until fragrant, 2 minutes. Add the beans and rice wine, season with salt and pepper and stir-fry for 2 minutes. Add the pork and any accumulated juices and stir-fry until the beans have softened, 3 minutes. Stir in the vinegar, season with salt and pepper and serve.
SAUTEED CHINESE LONG BEANS RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
Cuisine AsianCategory Side DishServings 2Total Time 25 mins
- In a saute pan or large frying pan over medium-high heat, heat the olive oil. Add the prepared Chinese Long Beans and saute until they turn a bright green. Add garlic and thyme, then saute until fragrant, stirring often.
- Add chicken stock, place a lid on the pan, and cook just until beans are cooked to your liking. Add salt, pepper, and lemon juice (or optional sauce); toss and serve.
SESAME CHINESE LONG BEANS - CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (3)Total Time 15 minsCategory Side DishCalories 160 per serving
- Add 1/2 teaspoon toasted sesame seeds with 1 tablespoon of sesame paste in a small bowl. And then add around 1 or 2 tablespoons of water, stir in one direction for minutes until all the ingredients combined well.
- Bring a large pot of water to a boil, add around 1/4 teaspoon salt and then cook the long beans for 3 minutes (make sure the beans are well-cooked but still green). Transfer out immediately and soak in iced water. Drain completely after cool down.
- Mix all the seasoning expect the sesame paste with the long beans. Give a big stir to make sure all the beans are well coated and the sauce is well absorbed.
THE STRANGEST 10 VEGETABLES COMMONLY EATEN IN CHINA
From chinahighlights.com
Estimated Reading Time 6 minsPublished 2021-07-21
- Seaweed (海带 hǎidài) This stringy type of green seaweed is only one of many varieties eaten in China. Many people, especially those who live inland areas and kids, might cringe when they first try to eat slippery, rubbery seaweed.
- Lotus Root (藕 ǒu) Lotus root slices. What makes lotus root seem weird to most foreigners is that they've never seen a vegetable that looks like it. It is full of cylinders like the holes of a revolver pistol.
- Bitter Melon (苦瓜 kǔguā) Stuffed meat in bitter melon. This green vegetable is reminiscent of a wrinkled old cucumber, but once you taste it, you'll find it distinctively bitter.
- Bamboo (竹子 zhúzi) Bamboo Shoot. Even if you don't have bamboo growing in your country, you probably know it is useful for fishing poles and as a building material.
- Chinese Yams - Meter-Long Roots (淮山 or 山药 or 淮山药 huái shānyào) Chinese Yams. This wonderful yam-like root is often served in Chinese restaurants. If you've eaten something in China you thought were sliced white yams or potatoes, it might have been this.
- White Radish on Daikon (白萝卜 báiluóbo) White Radish. Most people from other countries find these to be unusual because they are very big, sometimes three feet long, and they look like huge white carrots.
- Yard-Long String Beans (豆角 dòujiǎo) Yard-Long String Beans. For some reason, some Chinese vegetables grow much bigger than their Western equivalent. Chinese long string beans are another super-big vegetable.
- Soybean Sprouts (黄豆芽 huángdòuyá) The soybean sprouts in this picture are the yellow and white things. Soybean sprouts are simply sprouted soybean seeds.
- Bok Choy (小白菜 xiǎobáicài) Bok choy in a Chinese market. Chinese love to eat green leafy things that also haven't traditionally been eaten in the colder latitudes of Europe and North America.
- Chinese Cabbage (大白菜 dàbáicài) Here is Chinese cabbage prepared to make a pickle like kimchi. A variety of unusually large cabbage that is also very common in China, maybe more common than xiaobaicai, is dabaicai 'big white vegetable'.
HOW TO COOK WITH CHINESE LONG BEANS? - EAT LIKE NO ONE ELSE
From eatlikenoone.com
Reviews 1Estimated Reading Time 2 mins
- Bring a large pot of water to a boil. Add long beans. Cook until just about done, then remove from pot and set aside.
- Add the sesame seeds. Cook until they are starting to brown. No more than 1 minute as they will burn fast. Remove and set aside.
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