These are common ingredients found in local cuisine. You can find these ingredients readily available in your local supermarket.

YARD LONG BEANS

The yard long bean isn't one yard long, but it can grow to a length of 18 inches. It's sort of like the story about the fish that got away. They are pencil-thin beans with smooth, somewhat bumpy surfaces. Their color ranges from pale green to dark green. When cooked, long beans have a sweet flavor and a dry, crunchy bite unlike other string beans, which are juicy and crisp.

Trim the stem ends of the beans before cooking - notice that there's no fibrous strings to remove. Cut long beans into 1/2 inch, 1 inch or 2 inch pieces and stir-fry. For a fancier presentation, cut long beans into 6 to 8 inch lengths, blanch until softened, and tie each into a knot. Serve the long bean knots as a side dish with roasted meats or poultry.

Yard long beans are found tied in bunches. Although they are available all year round, they are at their best during the summer season. Buy young beans, which have few blemishes and wrinkles. Older beans, which tend to be longer, are tough and fibrous. Yard long beans will keep in the refrigerator for a week.

Copyright © Yan Can Cook Group, 2005.