Other
Chinese Long Beans
Yardlong beans, the thin pods of Vigna unguiculata, eaten whole like a green bean though they are a different species. The pod is limp and bean-like once cooked.
Origin
A vegetable of southern China and Southeast Asia.
Flavour
Mild, nutty, and less sweet than a French bean.
How to use it
Cut them and stir-fry or simmer them until the raw taste goes.
Storage
Refrigerate and use within a few days.
Recipes using it
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