Chinese Long Beans Food

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

Number Of Ingredients 3

Ingredients

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.

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

Ingredients

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.

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

Ingredients

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.

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

Ingredients

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 BEAN SALAD

Long Bean Salad image

Categories Salad Vegetable Side Vegetarian Quick & Easy Summer Gourmet

Yield Makes 4 side-dish servings

Number Of Ingredients 8

Ingredients

1 bunch Chinese long beans (1 1/4 lb), trimmed and cut into 2-inch pieces
3 large shallots (6 oz), sliced lengthwise and fried
2 large shallots (4 oz), thinly sliced
4 large garlic cloves, thinly sliced and fried
1 tablespoon sesame seeds, toasted
2 tablespoons salted roasted peanuts, finely chopped
1 tablespoon peanut oil
Garnish: fresh cilantro leaves and lime wedges

Steps:

Cook beans in a large pot of boiling salted water until crisp-tender, 4 to 5 minutes. Drain, then plunge into a large bowl of ice and cold water to stop cooking. Drain beans well and pat dry.
Toss beans with remaining ingredients and season with salt.

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