Yardlong beans or Chinese long beans as they are affectionately known, can grow up to one and a half feet long and are sold in abundance in Asia. They are similar to green beans in taste but the texture of long beans differs slightly. They are best cooked with olive oil to increase their flavour and keep their crisp, firm texture.
Serving: for 2 people
- 150g yardlong beans (use green beans as an alternative)
- 100g green, red and yellow peppers
- 1 small tomato
- 6 basil leaves
- A pinch of sweet paprika
- A pinch of curry powder
- A pinch of black pepper
- A pinch of salt
- A pinch of fennel seeds
- a glass of water (only use ¼)
Wash, dry and cut up the yardlong beans into 2 inch pieces. Julienne the mixed peppers. Cut the tomato into 1 inch pieces.
Put the stove onto a high heat and add olive oil. Add the tomato, basil leaves, mixed peppers, curry powder, sweet paprika, fennel seeds, black pepper, salt, water, stir and let it simmer for 3 minutes. Add yardlong beans, stir and let it simmer for 3 minutes.
Serve for lunch and enjoy!
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Thanks to our Khmer kitchen staff for preparing and cooking our meals.
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