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Chinese
Long Beans Can Be Incorporated in a Variety of Ways
Dear
Kathleen,
I recently saw Chinese long beans in the market. What do
they taste like? Are they worth buying? What can you do
with them? Thanks.
Taylor
Dear Taylor,
Chinese long beans—also called juro-kusasagemae (Japanese),
dow gauk (Chinese), sitaw (Filipino) and dau-dau (Vietnamese)—are
a close cousin to the black-eyed pea. They're a long,
climbing bean capable of growing 9 to 12 feet high with
pods that are anywhere from 12 to 30 inches long. The brighter
green the beans, the sweeter they are. When they're
a little darker green, they tend to be a little less tender
and delicately flavored.
Chinese long beans, which are available in Asian markets
and gourmet grocery stores, are a suitable substitution
in any recipe calling for green beans. They can be steamed,
stewed, sauteed and even roasted. They're a lovely
addition to stir frys.
Chinese Long Beans with
Chicken, Rice, Sesame and Soy:
This is one of
my favorite recipes. To prepare, place 2 cups long grain
rice and 3 1/2 cups low-sodium, fat-free chicken broth in
an 8-cup glass measuring cup or microwave-safe bowl. Rice
doubles in size during cooking, so choose a container large
enough to accommodate the final product. Microwave uncovered
on high for 10 minutes. Microwave uncovered on medium-low
for 15 minutes. Do not stir rice at any time during cooking
process. Season with salt to taste and fluff with a fork.
Heat 1 teaspoon of peanut oil in a large nonstick wok pan
or fry pan until hot but not smoking. Add 1/2 pound boneless,
skinless chicken breast cut into thin strips and cook, stirring
often, until they start to turn golden brown and are half
done, about 2-3 minutes.
Add 2 tablespoons minced ginger and 2 garlic cloves very
thinly sliced and cook one minute or until fragrant. Add
2 tablespoons low-sodium soy sauce, 1/4 cup lime juice,
3/4 cup low-sodium chicken stock and 1 tablespoon brown
sugar. Stir until sugar dissolves.
Add 1 1/2 pounds Chinese long beans, trimmed, cut into 1-inch
pieces and cook covered for 5 minutes. Remove cover and
cook until sauce has slightly thickened, chicken is cooked
through and beans are fork-tender, about 3-4 minutes more.
Turn off heat. Add 1/2 cup loosely packed, roughly chopped
cilantro. Serve immediately. Serves 4-6.
Chinese
Long Beans and Mushrooms:
This is one of
my favorite accompaniments to a simple grilled flank steak
supper. To prepare, bring a medium soup pot of salted water
to a boil over high heat. Add 3/4 pound of Chinese long
beans, trimmed, cut into 1-inch pieces, and cook until al
dente, about 7 to 8 minutes. Drain.
While the beans are cooking, heat 1 tablespoon olive oil
in a large nonstick wok or pan over medium-high heat until
hot but not smoking. Add 3/4 pound white button, brown crimini
or shiitake mushrooms cut into quarters and cook, stirring
often, until cooked through, about 5 to 6 minutes. Add beans,
heat through, add the juice of one lemon and toss to coat
evenly. Taste and adjust seasonings with salt and pepper.
Serve immediately.
Chinese
Long Beans with Butter and Sweet Corn:
This recipe turns
a piece of grilled salmon or thinly sliced grilled chicken
into a heart-healthy entree. To prepare, bring a pot of
water to rolling boil and add 1 pound of Chinese long beans,
trimmed, cut into 1-inch pieces, and cook two minutes. When
they're just about done, add 2 cups sweet corn cut
off the cob, about 4 ears. Cook one to two minutes more
and drain.
Place beans and corn in a bowl with 1 tablespoon of butter
or good quality olive oil and toss while still warm. Add
salt and pepper to taste. Add 1/2 cup roughly chopped, loosely
packed fresh basil leaves and toss once more. Serve immediately.
kd@chefkathleen.com
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