Gita long beans are a more widely adapted day-neutral bean variety of a subtropical Asian specialty. It is graceful, with 16-20″ long, dark green pods, no bigger than the diameter of a pencil. It is also string-less, sweet, and richly flavored for steaming, grilling, and stir-fry. It prefers warm days and nights, but expect reduced yield in cooler areas. It grows well on a tall trellis, and can be eaten raw or cooked!
Chinese Peppered Long Green/Purple Pod Beans iNGREDIENTS
• 2 tablespoons green peppercorns, drained
• 1 cup coarsely chopped fresh cilantro
• 1 tablespoon olive oil
• 1 lb chinese yard-long beans – green or colored
• 4 garlic cloves, finely chopped
• 2 teaspoons brown sugar
• 1 small red chili pepper, seeded and chopped fine
• 2 tablespoons water
1. In a small bowl, using the bottom of a glass or jar, crush the peppercorns into a coarse pulp.
2. Stir in the cilantro.
3. Heat oil in a large wok or skillet over medium-high heat.
4. Stir in beans, garlic, brown sugar, chile pepper, peppercorns and cilantro.
5. Stir fry for 45 seconds.
6. Pour in the water and cover to steam until tender crisp, about 1-2 minutes for smaller beans and 7-9 minutes for the bigger beans depending on the size of the vegetables.