Fresh green beans and knife on a cutting board
The Absolute Best Way To Cook Long Beans Is A Fast Saute
Long beans can become oversaturated with water if you boil or steam them, resulting in a chewy and tasteless dish. A dry method like sauteing is best for this veggie.
Sauteing the beans for a minute or two in oil over medium to high heat will yield a crisp, juicy texture that enhances the earthy flavor. It's also faster than boiling or steaming.
A flavorful oil like peanut, sesame, or olive oil will impart even more complexity to your long beans as they absorb the hot oil while they cook.
Snap off tough or dried-out ends of the beans, rinse them, and cut them into two or three-inch stubs. Saute them with aromatic seasonings, flavorful oils, and sauces.
As in Chinese cuisine, you can fry ginger and garlic in sesame oil in a wok until fragrant. Add the long beans and some soy sauce, or use them in various stir-fried noodle dishes.