Long green beans is a type of vegetable and a class of beans that is edible and can be eaten while still unripe. Sometimes, it is called string beans, snap beans, or pole beans. But they are all just the same. These have been cultivated for so long to be stringless so that the inedible string or part of it will be gone. True to its name, long green beans are green but that is not always the case. There are also yellow, and purple of this kind as the green bean is only a type of Phaseolus vulgaris.
Before this is cultivated all over the world, long green beans are native to Central, North, and South of America. They are not seasonal, so they are available throughout the year, but its peak season is between May and October so it’s much cheaper at that time of the year.
There are various ways on how to cook long green beans and among others is this Spicy Stir-Fried Chinese Long Beans.
- For the sauce:
- 2 tbsp of Chinese Chili Bean Sauce
- 2 tbsp oyster sauce of your choice
- 1 tbsp sugar
For the stir fry:
- 1 tbsp cooking oil
- 6 slices of thick centre cut or 4 slices of thick-cut bacon cut into bite sizes
- 3 cloves of chopped garlic
- 1 small shallot, chopped or ¼ small onion
- 1lb long green beans cut into 2in long
- ¼ chicken stock
- In a mixing bowl, combine all the ingredients for the sauce and set aside.
- Heat a wok over high heat. Add oil and bacon. Cook it until the edges are crispy.
- Add garlic and shallot. Stir fry for 30 seconds to 1 minute or until you can smell the fragrance.
- Pour the sauce mixture and stir fry for 30 seconds to 1 minute. Do not burn the sauce.
- Add the long beans and chicken stock and steam for 5 to 6 minutes.
- Serve and enjoy.