Chinese Long Bean

Chinese long bean is similar to green beans, except the length, typically is 20-inches long. The color can range from pale green to deep green, as far as the taste, most Chinese long bean has a similar flavor to green beans, which is Western in origin, however, Chinese long bean is somewhat softer in texture than the green beans. In Chinese cooking, it works well with other vegetables and meat in stir-fries, meanwhile, you can cook your favorite Chinese long bean soup by combining with tomato, carrot, bok choy, and other vegetables as you like.

Chinese long bean

The yard long bean, the long-podded cowpea, Chinese pea, asparagus bean, snake bean.

Chinese long bean is available year-round in many supermarkets.

When choosing Chinese long beans, select young ones with green in color, avoid brown or yellowed long beans, which indicating aging, avoid pods with wilted or brown spots on.

Store unwashed cutted long bean in plastic bags, then refrigerate in the vegetable crisper for 3 - 4 days.

Rinse them thoroughly under cold running water to remove any dirt or sand, then cut into short sections, usually 1-inch in length, discard any wilted ones. Then blanch the Chinese long bean sections in boiling water for abour 2-3 minutes until color turns a jade green, remove to cold water immediately to stop the cooking then, drain well and pat dry, ready to cook. Stir fry long bean with meat or other vegetables for a satisfying side dish.

Chinese long beans are rich in protein, vitamin A, thiamin, riboflavin, iron, phosphorus, and potassium, also a good source for vitamin C, folate, magnesium, and manganese.