Tag Archives: long beans

Long beans (长豆角) with chiles and bacon

Posted on February 18, 2014 by

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

Posted on July 31, 2013 by

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

Posted on June 19, 2013 by

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

Posted on February 14, 2013 by

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)

Posted on February 9, 2013 by

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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