chinese long bean

Grilled cheese? Yes, please. But not that kind. We’re talking creamy-charred paneer with grilled green beans—a perfect vegetarian side for your next cookout.

Cheesy Charred Green Beans

Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt

garlic powder

onion powder

paprika

cumin

cayenne pepper

sugar

lemon

extra-virgin olive oil, divided

lb. beans

6-oz. slabs paneer

pistachios

Paneer holds up well to the high heat of the grill, forming a charred layer on the outside and staying perfectly soft on the inside without oozing through the grate—another reason why it is so popular in tandoor cooking. —Rachel Gurjar

Bon Appétit

Mix salt, garlic powder, onion powder, paprika, cumin, cayenne, and sugar in a small bowl to combine.
Do ahead: Spice rub can be made 1 month ahead. Store airtight at room temperature.

Whisk lemon juice, 1 Tbsp. oil, and 1 Tbsp. spice rub in a large bowl to combine. Set dressing aside.

Place beans in a large bowl, drizzle 2 Tbsp. oil over, and toss to coat. Sprinkle with 1 Tbsp. plus 1½ tsp. spice rub and toss again to coat.

Place paneer on a plate, drizzle with remaining 1 Tbsp. oil, and rub all over with your hands to coat. Sprinkle 1 Tbsp. spice rub over paneer and gently toss to coat evenly.

Prepare a grill for medium heat. Grill paneer, turning halfway through, until grill marks are golden brown, 6–8 minutes total. Using a metal spatula, transfer to a cutting board and slice ¼" thick with a serrated knife. Transfer paneer to a platter.

Place a small grilling rack on grate and heat 5 minutes. Arrange beans in a single layer on rack and grill, turning occasionally, until tender and blistered in spots, about 3 minutes per side for runner beans and about 5 minutes for Chinese long beans. Transfer beans to platter with paneer.

Drizzle beans and paneer with reserved dressing; top with pistachios.

Chili Pickled Long Beans

garlic clove,

soy sauce

black vinegar

fish sauce (such as nam pla

red Thai chile, thinly sliced twith seeds

red fresno pepper

jalapeño, thinly sliced with seeds

Combine garlic, soy, vinegar, fish sauce, and chiles in a large saucepan. Bring to a simmer; add long beans. Remove from heat, cover, and let cool completely. DO AHEAD: Can be made 1 week ahead. Transfer to a container, cover, and chill.

Serve rice with this dish from Le Colonial, a Vietnamese restaurant in West Hollywood.

Chicken in Lemongrass Sauce

green Chinese long beans

peanut oil

chicken breast

onion,

garlic cloves,

lemongrass*

Thai fish sauce (nam pla)*

coriander

turmeric

chicken stock chicken broth

spicy oyster sauce*

Epicurious

Cook beans in large saucepan of boiling salted water just until crisp-tender, about 2 minutes. Drain.

Heat oil in heavy large skillet over high heat. Add chicken, onion and garlic; stir-fry until chicken is partially cooked, about 4 minutes. Add lemongrass and next 4 ingredients; stir 2 minutes. Add beans, stock and oyster sauce; reduce heat and simmer until sauce thickens and chicken is cooked through, about 4 minutes longer. Season with salt and pepper.

*Available at Asian markets and in some supermarkets.

Top 3 chinese long bean recipes from across the web

The most viewed chinese long bean recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Cheesy Charred Green Beans

Chili Pickled Long Beans

Chicken in Lemongrass Sauce

Top 3 chinese long bean recipes from across the web

The most viewed chinese long bean recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesy Charred Green Beans

Chili Pickled Long Beans

Chicken in Lemongrass Sauce

The most viewed chinese long bean recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine