I love long beans. The outside is crisp like veggie stalks, and the inside is meaty without being pasty as some beans are. I liken the taste to japanese edamame, only its bite much smaller. You can usually find these beans in Chinatown, its lengths easily reach from shoulder to wrist.
One of my favorite ways to eat this is to cut it up and add it to an scrambled omelete. Dice up some shallots and stir in some shrimp and you've got yourself a tasty dish.
- 2 dozen long beans cut into 1/2 inch pieces (discard ends and tips)
- 6 shrimps peeled and cut into 1/2 inch pieces
- 3 eggs
- 1 shallot diced
- salt and pepper to taste
- In a wok or skillet, heat up about 2 teaspoons of oil in medium high heat. Add shallots and render until translucent.
- Add shrimp and cook until halfway done.
- Remove shallots and shrimps and set aside.
- Toss in long beans, and stir fry for about 6-7 minutes. Add shrimp and shallots back in.
- Whisk eggs in a bowl and pour over long beans and shrimp mixture, cook until eggs are done.