Something's cooking in Apartment 205.

Asian Lunch Part 2: Chinese Long Beans

In by John, The Everyday Foodie on October 4 at 11:45 pm

Since Sandra and Amy were taking care of the protein for our lunch, I decided to try my hand at cooking the long beans that I bought from 99 Ranch. I discovered these vegetables after eating at a Chinese restaurant in Mountain View with Amy and friends from my high school.

I scoured google for a tasty braised long bean recipe and came across one that looked simple enough. Ginger, garlic, soy sauce, and rice wine. How can you go wrong with that combination.


  • ~15 long beans
  • 2 tbsp ginger
  • 2 tbsp minced garlic
  • 1/2 small onion
  • soy sauce
  • cooking rice wine / vinegar
  • sesame oil
  • 1 tbsp sugar
  • salt, pepper
  • vegetable / canola oil

Take the long beans and rinse them under cold water. Shake them dry and cut off each end. Then, cut the long beans into thirds so they are more manageable. Heat a pan on medium heat. Add the vegetable or canola oil after the pan has heated. Then, saute the long beans for about 5-10 minutes until they are wrinkled and are soft. Take them out and add a little more oil. Then, saute the ginger, onions, and garlic until onions have turned a little translucent and you can smell the aromatics from the ingredients. Add the soy sauce, rice wine, rice wine vinegar, and sugar and let the flavors mix. Incorporate the long beans back into the pan to coat with the sauce and finish with sesame oil, salt, and pepper to taste.

Long Beans

  1. This is the most amazing blog ever

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