Wednesday, March 30, 2011

蒜蓉豇豆/Sautéed Chinese Long Beans with Ginger and Garlic

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)


  1. Cut the Chinese long beans approximately an inch and a half long.
  2. 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.

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