Liuzhou Laowai

Random thoughts on life in Liuzhou, Guangxi, China

Friday Food 180 – Long Beans

chopsticksFriday food is a weekly article about one of the more unusual food items to be found in Liuzhou that week. This week, we are longing for  beans.

Long beans, yard long beans, snake beans, long-podded cowpeas, asparagus beans, pea beans,  or Chinese long beans are all the same thing, Vigna unguiculata subsp. sesquipedalis, a type of legume  that grows as a vine, the pods of which are used for food throughout southern China and SE Asia. In Chinese, they are 豆角, literally ‘bean horn’. They are very fast growing, putting on inches each day of their season.

Despite the ‘yards long’ name, the bean pods are only about half that. The Latin name is more accurate. Sesquipedalis means ‘one-and-a-half-foot-long’.

They taste similar to other green beans, but don’t boil them or otherwise cook with water. They become water-logged and tasteless. Instead, the beans are normally cut into manageable pieces and stir fried. Mr Google has a load of recipes. I particularly like this treatment.

In SE Asia they are often first fried then finished in coconut milk with spices. Also, delicious.

There is also a  variety known as 白豆角, or ‘white long beans’. They aren’t exactly white – more a very pale green. They are prepared in the same ways and taste the same.

. This entry was posted on Friday, August 4th, 2017 at 6:35 am and is filed under Food and Drink, Friday Food. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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