long beans recipe

Simple and easy to make, Chinese dry-fried long beans with minced pork dish seasoned with umami-packed Chinese olive vegetables. Delicious mixed with rice for a quick and flavourful meal.

Dry-Fried Long Beans and Minced Pork with Olive Vegetables

bundle yardlong beans ((Chinese long beans))

lb pork

white pepper

Chinese rice cooking wine

soy sauce

olive vegetable

garlic ((finely minced))

ginger

In a medium bowl, marinate the ground pork with 1½ tablespoons of soy sauce, white pepper, cooking wine and mix well and set aside.

Wash the beans under cold water and cut off the ends and discard them.Chop the beans up into bite-sized pieces, I like to cut them into 1-2 inch length pieces.

Finely mince the garlic and slice the ginger and set it aside.

Preparation

In a wok or frying pan, set the stove to high heat and add about 3 tablespoons of oil

Once the oil is hot, add in the ginger and toast it until it has turned golden. (approximately 1-2 minutes)

Add in the garlic and brown for 30 seconds

Add in the ground pork and break it apart while cooking it. Cook it until it is fully cooked and brown (approximately 10-15 minutes) If water comes out of the pork, keep cooking it until all the water has evaporated and the pork has a chance to brown.

When the pork is done, stir in the dark soy sauce remove the pork from the wok onto a clean plate and set it aside for later. You can also remove the ginger slices as well and discard them.

Re-heat the wok or frying pan to high heat with 1-2 tablespoons of oil.

Once the oil is hot, add in the beans (be careful if your beans are wet they may splatter)

Spread out the beans so they get as much surface area to touch the pan as possible so that they can blister more quickly. Cook for approximately 5 minutes until they are blistered and soft.

Add in 1 tablespoon of soy sauce and continue to stir fry for 20 seconds

Add back in the cooked pork and add the olive vegetables as well. Stir fry for a few more minutes and plate it.

Serve hot with a side of rice or noodles

Cooking the Chinese yardlong beans

Barbati ki Sabji is a simple dry preparation or sabzi made with yardlong beans, spices, coconut and chana dal. Pair as a healthy side dish with roti, paratha or your Indian meals.

Barbati ki Sabji | Long Beans Recipe

mustard seeds

cumin seeds

onion ((chopped) or 1 medium-sized)

green chili (- chopped or ½ to 1 teaspoon, chopped)

curry leaves

turmeric powder

asafoetida ((hing))

long beans ((barbati

chana dal (-

water (or add as required)

coriander leaves ((chopped))

coconut

salt

First rinse chana dal in water for a few times and then soak them in ⅓ cup hot for 30 minutes. Later drain the water and keep the soaked chana dal aside.

Either you can rinse the beans and then chop or chop them first and then rinse. Whichever suits you. To avoid the water soluble nutrients getting rinsed in water, I first rinse the beans and then chop.&nbsp;

Slice off the top and bottom part and chop the beans in small pieces.

Heat oil in a shallow frying pan. Lower the heat and add mustard seeds and cumin seeds. Let the mustard seeds crackle.

Then add chopped onions and green chillies together with curry leaves.

Saute the onions on a low or medium heat till they turn translucent and are softened.

Add turmeric powder and asafetida, when the onions become translucent.

Stir quickly and then add the chopped long beans and the chana dal.

Season with salt.

Add 1 cup water. Mix very well.

Cover the pan with a tight fitting lid and simmer the long beans on a low to medium heat till they are softened.

Do check the sabji or bhaji at intervals to see if the beans are cooked or not and if the water has dried up. If the water has dried up and the beans or chana dal are yet to cook, then add some more water.

When the long beans and chana dal are cooked well, softened and the water has dried up in the sabji, add fresh grated coconut. If there is any water then dry the sabzi completely, before adding coconut.

Mix very well and then add chopped coriander leaves. Stir and mix again.

Serve Barbati ki Sabji with chapati or as a side dish with dal-rice. This long beans sabji also goes very well as a side dish with sambar-rice or rasam-rice.

Making barbati ki sabji

Stir-Fried Chinese Long Beans

Chinese Long Beans (washed and trimmed to 3" lengths)

cooking oil

garlic

water

oyster sauce

Heat up your wok, add oil. When shimmering, add minced garlic. Fry just for a few seconds until fragrant. You want to make sure that you don't wait too long before adding the garlic to the oil, otherwise the oil will be too hot and the garlic will burn.

Add your long beans, fry in wok for 30 seconds, tossing the garlicky oil all over the beans.

Add water, oyster sauce and soy sauce. Cover the wok. Let the beans steam for 5 minutes on medium heat. Check to see if beans are almost tender, but not too soft. If not, re-cover and steam an additional 1 minute. Uncover, let the rest of the liquid evaporate, about an additional minute.

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Top 3 long beans recipe recipes from across the web

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