Chinese Long Beans with Fermented Bean Curd

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One of the biggest joy of gardening is harvesting fruits and vegetables. For us it means
lots of Chinese long beans and bitter melons in our vegetable garden. Growing long beans couldn’t be easier. You get an abundance of fresh long beans in 60-70 days after planting. The more often you pick, the more beans you get. They keep on producing all summer long. Since the beans are so long, you can easily make a simple dish using just a few. They can grow as long as 2 to 3 feet if you don’t pick them. But no doubt they are at their best when reached 15 to 20 inches. We love the crisp, nutty, texture and mild, sweet flavor. You can find Chinese long beans during the summer season at some farmers markets and Asian stores. A lot of Asian people grow long beans in their garden.

You cook long beans just like any other green beans, roasted, steamed, stewed or stir fried. Chinese people like to cook long beans with eggs. I saute the diced long beans first, add a little green onions, then pan fry with eggs. My favorite is long bean fried rice 豆角炒飯. Another more authentic Chinese cooking is to stir fry long beans with fermented bean curd 腐乳炒豆角, an everyday dish that everybody enjoys. This dish only requires two ingredients and 15 minutes of cook time, simple but delicious. Like many humble homemade cuisines, this dish is not available in large Chinese restaurants.

If you are wondering about the nutritional benefits, Chinese long beans provide good amounts of potassium, Vitamins A & C, B-12, protein, dietary fiber, average amounts of magnesium, calcium and iron; low in fat and calories.

Long Beans pic2
Growing Chinese long beans in our vegetable garden, August 2015.

 

Chinese Long Beans with Fermented Bean Curd 腐乳炒豆角

Long Beans pic4

Long Beans pic7

Mash the fermented bean curd with the sauce and 1 teaspoon sugar, put the mixture aside. (Select the one flavored with chili and sesame oil:  麻 油 辣 腐 乳. That’s the best kind.)

Long Beans pic8

In a hot pan with 1 tablespoon oil over medium-high heat, add the long beans, quickly stir and cook for 1 minute. Add the bean curd mixture, keep stirring to coat the beans with sauce, cook for 1 more minute. (You will get a lot of crackling sounds if the pan is hot enough.) Add 1/4 cup water, more if needed, mix well. Don’t let it get dried, otherwise you will get an unpleasant, stinky smell from the fermented bean curd 腐乳.

Long Beans pic5

Cover the pan, cook the beans on medium-low heat for about 15-20 minutes until fully cooked and tender. Stir and add a little more water if necessary. Taste test first, add a little bit of salt if needed. Don’t make it too salty. Serve with fish and steamed jasmine rice for a flavorful authentic Chinese meal. (You can keep the beans in the freezer for 1 to 2 weeks.)

Long Beans pic1
Traditional Chinese Meal, 8/20/2015.
Pan Fried Eggs 豆角煎蛋
Pan Fried Eggs 豆角煎蛋

 

Print recipe:

Chinese Long Beans with Fermented Bean Curd 腐乳炒豆角

  • Servings: 3 to 4 | Recipe by Leslie at Soups Ahoy
  • Print

Long Beans pic6 print

Ingredients and Instructions

1 pound long beans, cut into 2-inch long pieces, sprinkle with 1 tablespoon water
1 1/2 cubes fermented bean curd with 1 tablespoon sauce
1 teaspoon regular white sugar

Mash the fermented bean curd with the sauce and 1 teaspoon sugar, put the mixture aside. (Select the one flavored with chili and sesame oil:  麻 油 辣 腐 乳. That’s the best kind.)

In a hot pan with 1 tablespoon oil over medium-high heat, add the long beans, quickly stir for 1 minute. Add the bean curd mixture, keep stirring to coat the beans with sauce, cook for 1 more minute. (You will get a lot of crackling sounds if the pan is hot enough.) Add 1/4 cup water, more if needed, mix well. Don’t let it get dried, otherwise you will get an unpleasant smell from the fermented bean curd 腐乳.

Cover the pan, cook the beans on medium-low heat for about 15-20 minutes until fully cooked and tender. Stir and add a little more water if necessary. Taste test first, add a little bit of salt if needed. Don’t make it too salty. Serve with fish and steamed jasmine rice for a flavorful authentic Chinese meal. (You can keep the beans in the freezer for 1 to 2 weeks.)

 


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https://soupsahoy.wordpress.com/2015/09/01/chinese-long-beans-with-fermented-bean-curd/

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