Have you had Long Beans before? They are super long, and a much more meaty cousin of the average green bean. We frequently order these at our favorite Chinese restaurant, the dish there is called Dry Fried Green Beans and it is so addictive. The beans are crunchy, savory and have the tiniest touch of heat. I never knew a vegetable could be that delicious. This is my simple copycat version of that dish. Also, don’t fret if you can’t find Long Beans, this recipe works for green beans too. You can actually swap the beans for just about any green vegetable you can think of.
Blistered long beans are a type of green bean that is a bit longer and thinner than your average green bean. These beans get their name from the blistered appearance they take on when cooked at high heat. They’re packed with flavor and are a healthy addition to any meal.
Blistered long beans are created by cooking the beans quickly at high heat, which causes them to blister and char slightly. This gives them a unique flavor and texture that is different from regular green beans.
Long beans are a great source of dietary fiber, vitamin C, vitamin A, and potassium. They’re also low in calories, making them an excellent choice for those watching their weight. Additionally, they’re a good source of protein for vegetarians and vegans.
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- 1 tbsp ghee or neutral flavored oil (grapeseed oil)
- 2 cloves garlic, peeled and smashed
- 1/4 tsp crushed red pepper
- 1pound Long Beans, trimmed to 4" length
- 1 tsp soy sauce
- 1/4 tsp sesame oil
- In a large pot of salted boiling water, blanch beans for 2 minutes until slightly tender. Drain and cool.
- In a large skillet over medium-high heat, add ghee, garlic, and red pepper flakes. Saute for 1 minute or until fragrant, then add beans. Cook for 5-7 minutes or until the beans are charred and blistered in spots, tossing occasionally. Remove from heat and stir in soy sauce and sesame oil. Serve.
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