Comments on: Long Beans at Their Best

By: Dan F.

Dan F. — Mon, 15 Nov 2010 05:41:17 +0000

I recently picked some of these up on Canal street a few weeks ago and was amazed. I hadn’t yet discovered this blog at the time, so I just dry fried them Schezuan style… I’ll have to try this next time!

You know, I think me and this blog are going to be a great match (I live in Brooklyn, love Chinese food)

By: donna m.

donna m. — Sun, 07 Nov 2010 21:58:26 +0000

Thanks for sharing a great recipe! I always thought long beans were tough and needed lots of cooking time. This was a tasty recipe and will be used often!

By: Farmers' Market Finds: Purple Long Beans | Food & Think

Farmers' Market Finds: Purple Long Beans | Food & Think — Tue, 10 Aug 2010 13:28:38 +0000

[...] long bean recipes, see these ideas from Steamy Kitchen, Red Cook and Epicurious. As always, please feel free to suggest more in the comments! Posted By: Amanda [...]

By: carol

carol — Thu, 15 Jul 2010 22:12:32 +0000

Your article inspired me to try the long beans.. I stir fried some in black bean sauce with crab and it was soooo good!! I have always seen these at the asian market and never knew what they were until now. Thank you!

By: Adriane

Adriane — Wed, 30 Jun 2010 16:03:32 +0000

I am growing long beans in my garden for the first time this year, having gotten seeds from a neighbor who is Thai. I planted too much! We have been swamped with long beans. Then along came a rainy spell and I was unable to get out in the garden for 3 days. Along with zucchini that could be used to club a person to death, I picked an armload of long beans that were so mature that I shelled them and cooked them. They were actually delicious that way as well.

By: Kian

Kian — Fri, 04 Sep 2009 16:48:17 +0000

Fannie, Thanks for visiting and commenting. I’m glad you find this post useful. Yes, Chinese long beans are becoming more popular than ever. They are very versatile and can be prepared in many different ways.

By: Fannie

Fannie — Fri, 04 Sep 2009 07:17:42 +0000

How funny…I typed in “best way to prepare long beans chinese” and your site popped up first.

Lo and behold, the first picture is exactly what I purchased at the local farmer’s market today!

What a lovely site you had, and I’m definitely bookmarking it for future reference!

By: Kian

Kian — Thu, 11 Sep 2008 18:19:06 +0000

Ana, I agree. Using dark meat for stir-frying with vegetables is really delicious. They are often more flavorful and tender. Keep stir-frying!

By: [eatingclub] vancouver || js

[eatingclub] vancouver || js — Thu, 11 Sep 2008 05:46:11 +0000

I haven’t seen any purple long beans before. These are so beautiful! Lovely dish.

By: Ana

Ana — Thu, 11 Sep 2008 01:54:30 +0000

This recipe was delicious! I’m Cantonese, so I made a couple of substitutions and changes. I used dark meat instead of white meat, so I didn’t use any cornstarch. I also added the garlic to the oil first before adding the long bean. The purple long bean you have is beautiful! I got my long bean from my parent’s garden, but I’ll suggest them to grow the purple kind next year.