Chinese long beans, also known as yardlong beans or snake beans, are long, slender legumes (related to black-eyed peas) with a mildly sweet, grassy flavor, used widely in Asian cooking for stir-fries, curries, and soups, valued for their crisp texture and ability to hold up well in cooking. They can grow very long (up to a yard) but are best harvested when pencil-thin, and unlike regular green beans, they are stringless and have a unique delicate taste.
Key characteristics
Appearance: Very long (up to 3 feet), thin, cylindrical green pods with smooth skin.
Flavor: Grassy, slightly sweet, and earthier than common green beans, pairing well with strong spices.
Texture: Tender and crisp when young, remaining firm even after cooking, with no strings.
Botanical Family: A type of cowpea (Vigna unguiculata subsp. sesquipedalis).
How to use them
Preparation: Trim the dry ends, then chop into 2-3 inch lengths.
Cooking: Excellent in stir-fries, curries, and deep-fried dishes.
Note: Don't overcook to avoid mushiness; they are great reheated.
Where to find them
Asian markets, farmers' markets, and some supermarkets, often available year-round.
Type
Legume
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