Chinese Long Bean Stir Fry

     A few days ago Randy came home from the grocery store and presented me with a big bag of Chinese Long Beans. It was so sweet to see him taking such an interest in my cooking endeavours and actually browse the produce section like a guy on a mission to bring his girl home some flowers. This simple and thoughtful gesture is just the thing I love about him :-) 

     Chinese Long Beans are also know as Yard Long Beans, Asparagus Beans, Garter Beans and Snake Beans. They grow 1-3 feet in length and best eaten when they are 12-20" long. It is a subtropical/tropical plant widely grown in Southeastern Asia, Thailand and southern China. They are similar to western green beans and can be used in any green bean recipe. I read descriptions that say they are soft and tender but the variety we have here are very crunchy. Typically they are cut into 3-6" pieces for cooking. Par boiling, steaming and stir frying are common cooking methods. Long beans do not last long so store them in the vegetable bin in the refrigerator and cook them within a few days.

Here are my long beans with the ends trimmed.

     I chose to cook these similar to the Chinese stir fry's and wanted a simple sauce. Tofu or peanuts make nice protein additions. If you have a nut allergy or want something a little different replace the peanuts with pumpkin seeds (pepitas) or for another nutritional boost sprinkle with flaxseed meal.

     I took these to the beach with me today. Kept me on track with eating healthy. They had enough salt and crunch to keep me away from the chips :-) 

Chinese Long Beans Stir Fry

Serves 4

printable recipe

Ingredients:

1 lb. Chinese long beans (or use green beans), wash, cut of ends, slice diagonally into 3” pieces

2 t. coconut oil (or other cooking oil)

½ onion, sliced

1 cup mushrooms, sliced

1-2 cloves garlic, sliced thin

6-7 oz. firm tofu, cut in thin 1” slices

Roasted sesame seeds- optional

Sauce:

1 T. Bragg’s Liquid Aminos (or soy sauce)

¼ c. vegetable broth

1 t. coconut sugar + 1 t. black strap molasses (or 2 t. brown sugar)

¼ t. sesame oil

Pinch of salt & pepper

If you want it spicy, add a little Asian chili sauce or pinch of red pepper flakes

Directions:

1. On medium heat, in a wok or large skillet, add the green beans and ¼ cup of water. Cover and let beans steam until tender but still a little crisp, about 5 minutes. When cooked transfer to a bowl and set aside.

2. Heat pan on medium high heat, add 2 t. cooking oil to the pan. When the oil is hot, add the onions and mushrooms. Stir fry for 3-4 minutes or until onions turn golden brown and soft. Add the garlic and stir fry another minute.

3. Add the tofu and sauce. Gently stir until tofu is heated. Add the cooked green beans back to the pan. Stir to combine everything. Transfer to a serving dish, garnish with a sprinkle of sesame seeds.