Chinese Long Beans

Chinese Long Beans Recipe

The other day, I stopped by Sweetbay Supermarket by my home and found a bunch of Chinese Long Beans. They come in long bundles – typically they are 12″ – 30″ long, hence the nickname, “Yard Long Beans.” The best tasting Chinese Long Beans are young, 12″ – 16″ long. Purchase beans that have no black spots, flexible but not limp and do not look dry.

Chinese Long Beans are chewy, very hearty and can withstand intense spices and chilies. However, I love the simplicity of this recipe – combining stir fry and steaming in just a couple of steps.


Stir-Fried Chinese Long Beans

Servings: Prep Time: Cook Time:

The recipe is from my Mom!

Did you know Lee Kum Kee has gluten free oyster sauce?


1 pound Chinese Long Beans, washed and trimmed to 3" lengths
1 tablespoon cooking oil
2 teaspoons minced garlic
1/4 cup water
1 tablespoon oyster sauce
1 teaspoon soy sauce


Heat up your wok, add oil. When shimmering, add minced garlic. Fry just for a few seconds until fragrant. You want to make sure that you don't wait too long before adding the garlic to the oil, otherwise the oil will be too hot and the garlic will burn.

Add your long beans, fry in wok for 30 seconds, tossing the garlicky oil all over the beans.

Add water, oyster sauce and soy sauce. Cover the wok. Let the beans steam for 5 minutes on medium heat. Check to see if beans are almost tender, but not too soft. If not, re-cover and steam an additional 1 minute. Uncover, let the rest of the liquid evaporate, about an additional minute.

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Comments 22

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  2. Rob

    There is no oil in the ingredient list for the long bean recipe. I figure two tablespoons of peanut oil will do it, but you might want to amend the recipe.

    Thanks, Rob.

  3. Bonnie

    I have grown these in my garden the last two years. I have both red and green beans. They are very prolific so I share a lot. The two together with shallots make a very pretty side dish. I don’t can them but I do freeze them. They’re very good “fresh beans” through the winter.

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  5. Craig A. Summerhill


    I have done a couple of searches on both SteamyKitchen and the web in general, but have been unable to locate a recipe for a chicken and yardlong beans stir-fry I used to enjoy at a Chinese restaurant many, many years ago. I’ve seen several variants such as yours above flavored using Oyster sauce, but the dish I had was really unique. It might have been seasoned with lemongrass and maybe some turmeric. It probably wasn’t Chinese, but I see you have other Asian cuisines included on your website. Any ideas?

    1. Keith Epstein

      Long Beans are often used in Thai cooking. I’d be willing to bet that the Chicken and Long Bean dish you are looking for is a Thai Recipe. My local Thai restaurant serves Pad Tao Kak, which is a red curry dish with long beans and a protein made without coconut milk. My favorite.


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  8. michelle

    i love it when my mom cooks this dish it’s simple and healthy 🙂 if you would to get those dried shrimps and pound it, it would taste nicer and be more fragrant.

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  13. Ela

    Is it possible to overcook these Chinese long beans to the point that they become hard and tasteless?
    I made some with oxtail and other veggies but the beans were awful.

    1. Post

      Hi Ela – They probably were undercooked. Overcooked long beans are just like green beans – they’ll be soggy and mushy. Or, if the beans were old, they would taste bitter and tough.


  14. B Cahn

    Thanks for the recipe! I made this yesterday to accompany some grilled sirloin. I rendered a little diced pork-belly and tossed in a pound of shiitake mushrooms to cook with the long-beans. Delicious! The whole family loved it. Like all your recipes, this one is very simple, yet brings out the flavor of the ingredients in a tasty and healthful way. Thank you for all your great work. Keepin’ it steamy!

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