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.

Active Time: 20 mins. Total Time: 50 mins. Yield: 6 servings. Ingredients: 3 tablespoons vegetable oil 2 pounds fresh green beans, trimmed 1 teaspoon kosher salt, plus more to taste ...

1 tablespoon granulated sugar. Optional: 1/4 to 1/2 teaspoon Sriracha. Salt. 3/4-pound green beans, trimmed, if long cut in half crosswise. Cook’s notes: Mirin is a type of rice wine and a ...

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.

As recipe developer Miriam Hahn tells us, "This recipe is a breeze to make with only 5 minutes of prep time and 8 minutes of cooking time. So, whether you're in a hurry or just craving some ...