For those not familiar with Chinese Long Beans, they are a legume cultivated to be eaten as green pods. Also known as the yard long bean the pods are actually only about half a yard long. This plant is of a different genus than the common bean as it is actually a vigorous climbing annual vine. The plant is subtropical/tropical and most widely grown in the warmer parts of South Asia, Southeast Asia, and southern China and has uses very similar to that of the green bean. They are a good source of protein, vitamin A, thiamin, riboflavin, iron, phosphorus, and potassium, and a very good source for vitamin C, folate, magnesium, and manganese.
1 lb. ground meat (beef, chicken or turkey)
1 lb. chinese long beans (or regular fresh green beans)
1 cup ketchup
Rice to serve with
In a wok or large sauté pan, brown the ground meat, draining off the majority of any excess fat. Slice the beans into 1 ½ inch sections and add to the meat. Toss to coat the beans in the drippings from the meat. Once beans are cooked through (5 to 10 minutes), add the ketchup, tossing to coat the meat and beans. Lower the temperature and allow the mixture to reduce, an additional 10 minutes or so. Serve hot over rice.