Chinese long beans are thin, bright, and uniform in color, with slightly wrinkled skin. They are usually stir-fried and should be chosen young and thin. They are related to peas and grow quickly. Avoid older beans and cook them dry in a hot skillet or wok.
Chinese bean is also called long bean, asparagus bean, Chinese bean or snake bean and can be almost 1 meter (about 1 m) long. The best Chinese long beans are young and thin, with a fresh, chewy texture. These beans can be red or green, but should be bright and uniform in color, with slightly wrinkled skin. When cooking Chinese long beans, use dry heat only, as boiling or stewing can produce poor quality beans.
Chinese long beans are related to peas and get their name from their pods, which can be 35 to 75 cm (14 to 30 inches) long. These beans grow quickly and are most commonly grown in warm parts of southern China and other areas of Southeast Asia. Long beans can be eaten raw or cooked, but are usually stir-fried. Chinese long bean also works well in salads.
To choose the best Chinese long beans, look for young pods about the same diameter as a pencil, as older beans can be difficult and unpleasant to eat. Very old long beans can be shelled, the pods discarded and the seeds boiled and eaten as pinto or blue beans. Long beans look a lot like conventional green beans, but remain chewier and crunchier after cooking. They should crack with a crisp snap when fresh, be pliable with no clarity, and have bright green or bright red-purple skins.
Look for specimens with a slightly rough surface, but firm texture. Avoid older beans, which become soft and wrinkled over time. Do not select any Chinese beans with dark or soft spots, fuzzy white mold, or pits and holes along its length. While you can still eat these beans once the bad points are removed, they are of much lower quality. Store long beans in the refrigerator for up to a week, but use them before they become mushy.
The preparation method of Chinese long beans you choose can also affect their quality. While conventional green beans are often stewed or boiled, any cooking in water can make the Chinese kidney bean mushy and unpalatable. Prepare these beans by breaking them or cutting them into small pieces and cooking them dry in a very hot skillet or wok, using just a little oil. The skins should wrinkle and wrinkle, turning brown in some areas. You can then toss them in a savory sauce and eat them with rice or noodles.
Protect your devices with Threat Protection by NordVPN
