When you discover something like Chinese Long Beans at your Tennessee farmers market I think you are obligated to give them a try, don’t you think?
Often called yard long beans they are a bit closer to a half yard long but even that is significant enough to make the common green bean a bit jealous.
A quick search for recipes yielded this recipe for Stir Fried Yard Long Beans. It’s the type of recipe that Neal loves best since it sends him to the Indian grocery searching out ingredients we’ve never before encountered like curry leaves and asafetida powder.
Curry leaves are interesting things. The texture reminds me a bit of a holly leaf and the flavor is decidedly smokey. It bears no resemblance to actual curry powder.
The night before we made this dish I began to notice an unusual smell in the kitchen. I was finally able to pinpoint the cabinet it was coming from and we began pulling everything out, trying to figure out what was spoiling. It was puzzling since that cabinet is primarily canned goods and dried grains. And then we noticed the jar of asafetida powder. ohmygoodness! Now I know why it is also called devil’s dung. It’s a pretty indescribable smell except to say you can’t imagine actually voluntarily adding it to your dinner. But, add it in we did! I’m happy to say that you don’t notice the smell in the cooked dish. I’d be interested to try the beans with and without the powder to know what it added. The recipe only called for a pinch so I now have several ounces in the cabinet awaiting experimentation. We were at the Indian grocery again this weekend and the man who checked us out said he adds a pinch to pretty much everything he cooks. Hmm…not sure I’m that adventurous.
The beans were delicious and pretty reminiscent of green beans in texture.