This Sautéed Chinese Long Beans with Ginger and Garlic is one of my favourite side dishes. When I was a child my mom always made this as a side dish for us in summer time, and I loved these beans. The Chinese long beans were always in season during late spring and throughout summer time. They are a very good source of protein, vitamin A, thiamin, riboflavin, iron, phosphorus, potassium, vitamin C, folate, magnesium, and manganese. I like to make them very tender so they can absorb all the flavor. This dish is easy to make, and it goes well with any type of main courses.
- 12 oz Chinese long beans
- 1 tbsp chopped ginger
- 1 tbsp chopped garlic
- 1 tbsp olive oil
- half tsp salt
- 1½ cup chicken stock (or vegetable stock)
- Cut the Chinese long beans approximately an inch and a half long.
- In a medium saucepan or a wok, heat oil over medium-high heat. Add chopped ginger and garlic. Stir for about 1 minute, add Chinese long beans. Stir fry for about 2 - 3 minutes, add stock and salt, cover. About 5 minutes, until all the stock is dried out. Transfer to a plate. Now you are finished.