The Chinese long bean also works very well in soups as well. The dark green color of some of the beans will be an attractive addition to vegetable soup using a tomato base, ...
Long beans, Chinese
Foot long, thin green beans. When cooked, resemble string beans but have a more delicate flavor. Treat in same manner as regular green beans.
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Yard-long bean
Dark green pods are 14-24 inches long with firm texture that are well flavored. This variety is suitable for growing in tropical areas, adapting to heat and rain very well.
Yard-long Bean Glossary Term
A long, thin Asian bean that can measure from one to three feet in length, ...
Yarrow Glossary Term ...
Peppered Long Beans
P. F. Chang's China Bistro Cantonese Stir Fry Sauce
P. F. Chang's China Bistro Cellophane Noodle Salad
P. F. Chang's China Bistro Szechwan Chicken Chow
P. F. Chang's China Bistro Chicken with Black Bean Sauce
P. F.
Kacang Panjang : Long Bean, also called Yard Long Bean, Tau Kok [Chinese], Paithang Kai [Tamil].
Kacang Soya : Fermented Black Bean. Hak Tau [Chinese], Paiyar [Tamil].
Kacang S'rinding : Lima Bean.
Kacang Tanah : Groundnut.
When picked, the green, 7- to 12-inch long beans are completely odourless and tasteless. Releasing their characteristic flavour takes months of labour. First, they are killed by being soaked in hot water.
These may be one of any number of beans that are eaten fresh, such as string bean, the thin haricot vert, the yard long bean, the wax or yellow bean, and the romano.
Lemon basil is used in Indonesian cooking, eaten raw (often along with with raw vegetables: cabbage, cucumber and long beans) as an accompaniment to fried fish or duck.
Several Mediterranean legumes originated in Africa, such as the hyacinth bean (Lablab niger), native to the East African savanna and the cowpea (Vigna unguiculata), also known as the aspargus bean or yard-long bean, native to West Africa.
 See also: Bean, Chine, Rice, Noodle, Vegetable
  
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