Chinese long beans — also known as yard-long beans, pea beans, long-podded cowpeas, snake beans, bodi, and bora — are much like green beans, just longer. (And a different species.) ...

Add the green beans and fry for 8 to 10 minutes, stirring occasionally. The bean skins should look crinkly with brown spots. Using a perforated strainer, transfer the beans to paper towels to drain.

Tallmadge says green beans also pack one of the highest dietary fiber contents of all vegetables, "including a whopping 2.7 grams of fiber for only 31 calories in one cup raw," which she says does ...

Add the green beans, ½ teaspoon salt and 50ml/2fl oz water. Cook, stirring often, for about 3 minutes until the water has evaporated. Add the olive oil and cook for a further 2½ minutes.

Chinese fermented black beans (known in Cantonese as dou si) are powerful little umami bombs - they add an intense, rich savouriness to whatever they're cooked with. They are made from soy beans ...

Cook beans until they are just tender. Drain green beans and remove ham hock, then set aside. Preheat oven to 350 degrees Fahrenheit. Add vegetable oil to a frying pan and place over medium-high heat.

T hese quick pan-fried Chinese green beans may seem like a humble side dish, but they pack plenty of bold flavors that you'd ...