Spicy Asian Long Beans

Spicy Long Beans pic3

After a couple months of planting, watering, taking out weeds, our vegetable garden is blooming with flowers and fruits. We continue to grow Chinese long beans and bitter melons since we like them so much. They are producing good crops despite the extremely hot weather. Every 2 to 4 days, we pick long beans when they become crisp and 16-inch long. They can grow a lot longer and then become dry and woody. We save those for seeds.

Chinese long bean is no longer just popular in the eastern countries. Here in the U. S. restaurants are more than happy to include long beans on their menu. Some clever chefs cook long beans in the original length for an unique style.

Since we also grow serrano peppers, I decided to make a spicy vegetarian dish using the abundant Chinese long beans. It turned out to be tasty, really spicy, but in a good way. The crisp, sweet taste of long beans balanced out the spicy flavor. It is a tad bit too spicy for me, but Lynard is thrilled to have a spicy dish that makes him sweat.

Spicy Long Beans pic5


Spicy Asian Long Beans 辣豆角翻炒

Spicy Long Beans pic1

Spicy Long Beans pic6
You can find seasoned bamboo shoots, chili bean paste and the salted black beans in Asian markets.

Spicy Long Beans pic2


Print recipe:

Spicy Asian Long Beans 辣豆角翻炒

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

Spicy Long Beans pic4 print

Ingredients and Instructions

1 bunch fresh long beans, about 16 to 20 ounces, cut into 2-inch long pieces
1 onion, 2 serrano peppers, 3 cloves garlic, chopped
1/2 tablespoon salted black beans
1 cup seasoned bamboo shoots with chili sauce  (or canned bamboo shoots)
1/2 tablespoon regular soy sauce
1/2 tablespoon chili broad bean sauce  (or any hot sauce you like)
1 teaspoon regular sugar

Mix soy sauce, chili broad bean sauce and sugar in a bowl.

Add some oil in a hot wok over medium high heat, saute long beans with onion, pepper, salted black beans and garlic, season with pinch of salt, add a little bit of water to help steaming the beans. Cover and cook 2 minutes. Add bamboo shoots, stir and cook about 1 minute. Stir in the soy sauce mixture, continue to cook until beans are tender but still crisp, add a little water when dry.

This spicy dish is tasty, and hot, but not overwhelming. We loved it.


All Rights Reserved © soupsahoy.wordpress.com


Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s