We always grow Chinese Longbeans, and CSA members get them several times during the summer. This strange bean is one that can stump even hard core veggie lovers. The problem is that if you don’t cook them long enough, they will have this odd texture that squeaks when you chew them. The key is to be sure they are done. You can’t be too wimpy about cooking these beans. This Food Network recipe solves the problem by having you blanch and sauté the beans. This one is really yummy and keeps the Asian theme of the beans. Enjoy!
Glazed Chinese Long Beans (Food Network)
• 1/2 pound Chinese long beans cut into bit sized pieces
• 2 tablespoons butter
• 2 tablespoons sliced scallion
• 1 tablespoon freshly minced ginger
• 1 tablespoon minced garlic
• Pinch red pepper flakes
• 1/2 cup chicken stock
• 1 tablespoon honey
• 1 tablespoon sesame oil
• Salt and freshly cracked black pepper
• 2 tablespoons sesame seeds, optional
In a large pot of boiling water, blanch long beans for 2 minutes until slightly tender. Allow to cool.
In a large skillet over medium-high heat, add butter. Add scallions, ginger and garlic. Mix together. Add red pepper flakes and long beans. Allow to cook for a few minutes. Stir in chicken stock, honey and sesame oil. Season with salt and pepper, to taste, and add sesame seeds, if desired. Mix together.
Eat Your Veggies,