I found another way to cook the yard-long beans we received in our CSA produce box: a combination of stir-frying and steaming. Apparently, “Chinese long beans” and “yard-long beans” are the same vegetable. Chinese cookbooks generally have a recipe or two for long beans.
I found several very similar recipes, the one below is most closely related to one I saw on the Steamy Kitchen website. In the spirit of using up what I have on hand, I substituted chili & garlic sauce for the oyster sauce called for in the original recipe.
These beans were much more to my liking texture-wise than the Yard-Long Beans with Tomato, Ginger and Chile. They were cooked, but still crisp, and had nice flavor plus a little bit of heat.
This recipe is low in Cholesterol but is a good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Riboflavin, Folate, Magnesium and Manganese.
I got more yard-long beans in this week’s CSA box. I would love some other recipe ideas if you have any to share.
Adapted from Steamy Kitchen
1 Tbsp peanut oil
2 cloves garlic, minced
1 lb yard-long beans, washed and trimmed to 3-inch lengths
¼ cup water
1 Tbsp chili & garlic sauce
1 tsp low-sodium tamari or soy sauce
Heat wok over medium-high heat, then add oil and garlic. Stir-fry for just a few seconds, then add the beans. Stir to coat the beans with the oil.
In a small bowl, combine water, chili & garlic sauce and tamari. Add to wok, stir and cover. Let the beans steam over medium heat until tender, but not soft (about 5 to 7 minutes). Uncover the wok and cook few minutes longer to let liquid evaporate. Serve immediately.
Makes 4 servings
Per serving: 69 calories, 4g fat (1g sat), 0mg cholesterol, 108mg sodium, 9g carb, 4g fiber, 2g sugar, 2g protein