Category Archives: Long beans

Long beans (长豆角) with chiles and bacon

This is the second TastyAsia recipe using long beans (长豆角, zhǎng dòujiǎo). The first is here. As I mentioned in the introduction to that recipe, long beans are a bit softer than regular green beans and they have a more intense “bean” … Continue reading

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Green beans and pork in “fish-fragrant” sauce

To the Western ear, “fish-fragrant” sauce has a very strange name. Does it taste like fish? Does it smell like fish? No, not hardly. “Fish-fragrant” (魚香, yúxiāng) is the name of a sauce that comes from Sichuanese cuisine, originally developed to accompany … Continue reading

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Long beans (长豆角) with wood ear mushroom slivers, dried chiles, and Sichuan peppercorns

Long beans (长豆角, zhǎng dòujiǎo), also called yard-long beans or asparagus beans, are a staple in southern China. Thankfully, their popularity is growing worldwide as well. The beans tend to be a bit thinner and softer than the traditional Western … Continue reading

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Green beans with ground pork

This is a quick and easy recipe that really needs no introduction. It’s just what the title implies: green beans flavored with ground pork. You can use any kind of beans. I used thin green haricots verts, which are pictured … Continue reading

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Green beans with Tianjin preserved vegetable (天津冬菜)

For this recipe, I used thin green beans (actually French haricots verts), which have the diameter but not the length of Chinese long beans. Long beans, also known as yard-long beans (豆角, dòu jiǎo), are ideal for this dish. Long beans have … Continue reading

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