Garlic Stir-fry Long Beans
Long beans are a classic summer vegetable in Chinese cooking. One of the simplest and most common ways to prepare them is to stir-fry them with garlic.
In some regions, particularly Sichuan and northern China, people also like to briefly deep-fry the long beans first, then stir-fry them with garlic and dried chilies. Personally, though, I prefer to keep things simple. Fresh long beans are already delicious at the height of summer, and I think adding too many spices can easily overpower their natural flavor.
- Serves
- 2
- Prep
- 2 minutes
- Cook
- 6 minutes
- Total
- 8 minutes
- Makes
- 200 g
Equipment
- wok
Ingredients
-
200 g
Chinese long bean
Also known as: asparagus bean, yardlong bean, pea bean, long-podded cowpea, snake bean, bodi, borboti, bora
"Vigna unguiculata subsp. sesquipedalis", a variety of the cowpea, the asparagus bean is grown primarily for its strikingly long (35 to 75 centimetres) immature green pods and has uses very similar to those of the green bean.
Where to find it: Chinese markets
Substitutes: cowpea bean
- 2 cloves Garlic , chopped
- 1 pinch Salt
- 2 tbsp Cooking oil , olive oil goes very well
Method
-
1
Use your hands to snap the long beans into bite-sized pieces, about 5 cm (2 inches) long.
-
2
Wash the beans and drain them, but don’t dry them completely. Leave a little water clinging to the surface—this moisture will help the beans cook later.
-
3
Heat the oil in a wok until hot. Add a pinch of salt, followed by the garlic. Fry the garlic for about 1 minute, until fragrant and just beginning to turn golden. Be careful not to let it burn.
-
4
Add the long beans and stir-fry for about 1 minute. Be careful: Because there is still some water on the beans, the oil may sizzle and splatter quite vigorously when you add them. You can use the wok lid as a shield when adding the beans.
-
5
Cover the wok and let the beans cook for about 2 minutes, or until their color deepens and they become tender. If the wok becomes too dry, add a small splash of water to help them cook.
-
6
Remove the lid and give the beans a final stir-fry. Taste and adjust the salt if needed, then transfer to a plate and serve.
Notes
- This is a tip I learned from my mother: when stir-frying vegetables, leave a little water clinging to them after washing rather than drying them completely. That small amount of moisture creates a little steam in the hot wok, helping the vegetables cook through while staying moist. This way, you usually won’t need to add extra water during cooking.