Chinese long beans are one of those treats that hasn't always been widely available in the Midwest. Now, these beautiful curly creatures can be found at most weekend markets, and when I find them I buy them. Prepare them like you would any bean; saute, grill, roast, or eat them raw. I prefer them blanched and glazed.
Glazed Long Beans
2 pounds long beans, cut into 1 1/2 inch pieces
4 strips bacon, diced
Juice of 1 orange
2 tablespoons maple syrup
1 to 2 tablespoons peanut butter
1 tablespoon sambal oelek
2 teaspoons sesame oil
2 teaspoons tamari or soy sauce
Zest of 1 orange, mint, basil, chives, peanuts to garnish
Bring large pot of salted water to boil; add beans and simmer 2 minutes; drain beans and place in ice bath to stop cooking.
In large saute pan cook bacon until crisp; drain and return bacon to
pan. Over high heat add orange juice, maple syrup, peanut butter, sambal oelek, sesame
oil, and tamari; stirring constantly, bring mixture to boil and cook
about 1 minute or until reduces to glaze. Add beans and toss together.
Remove from heat and serve hot or room temperature with plenty of