Chinese long beans, also known as yard long beans because they can get a yard long or asparagus beans due to a slight asparagus flavor, are easy to grow and make a tender, delightful summer side dish.
Growing Chinese long beans
These are very easy to grow. Just soak them overnight before planting them a depth of about an inch in rich garden soil. They will come up in about a week, and you will have beans 4-6 weeks later! You will also need to provide a trellis for them to grow on because they love to climb.
Their is also a purple colored variety. While they can grow a yard long, I like to pick them when they are young and tender at around 12 – 18 inches.
The blossoms are a pretty light purple in the morning and then later in the afternoon the flowers close up. Each flower will have 2 or 3 beans coming off the blossom.
These are best steamed, sautéed or stir fried. I stir fried them with onions and garlic and they were awesome!
Stir Fried Chinese Long Beans with Onions and Garlic
Prep / Cook time – about 15 minutes
Servings – 2
- 1 pound fresh Chinese long beans
- 1 small sweet onion
- 1 clove fresh garlic, slivered
- 1 tsp lemon pepper
- 1 tbsp high heat oil such as grapeseed or peanut oil
- 1 tbsp mirin
- 1 tbsp low sodium soy sauce
Clean and wash the long beans and trim the ends off. Drain well. Add the oil to a heavy bottom skillet or wok. Turn on high heat and add the beans and garlic, stirring constantly. After a minute or two, add the slivered garlic and stir until browned and tender, just a couple of minutes. Remove from heat. Add the lemon pepper and mix in. Add the mirin and soy sauce. Serve immediately. That’s it!
Note to my readers: This is my 60th blog post since I started my blog in January. Thanks for reading, following and sharing!
Suggested songs for your listening pleasure while stir frying the beans…
How about “Beans in My Ears” (don’t try this at home) a single by The Serendipity Singers released in 1964.
Or for you Luke Bryan fans (of which I am not), anything by him because it is his birthday today.