Quickly stir-fry yardlong beans with onion, tomato, garlic and chili. A splash of broth helps the beans cook evenly; they stay juicy and retain a slight bite. Delicious with roti or rice.
Yardlong beans, also known as long beans, are easy to recognize by their long, slender pods. They’re firmer than they might look, so cut them into pieces about five centimeters long to help them cook evenly and make them easier to eat. Choose beans that feel firm and aren’t limp or dried out. If you can’t find yardlong beans, green beans work well; cut them into pieces of a similar length. The flavor and texture will be a little different, but the method stays the same.
Onion, tomato, garlic and chili give the beans a savory base with a touch of sweetness, juiciness and heat. Ripe, firm tomatoes are useful: they partly break down as they cook and add moisture without immediately filling the pan with juice. Use a fresh red chili for a direct, bright heat. Remove the seeds for a milder version, or leave out the chili if you’d rather serve the beans without any heat. Broth helps the beans cook evenly; use only a small amount, as yardlong beans shouldn’t end up sitting in a pool of liquid.
A large frying pan or wok and medium-high to high heat help the vegetables cook quickly. First cook the onion until translucent, then add the garlic and chili so the garlic doesn’t burn. The tomato can soften, but don’t simmer the yardlong beans for long: they’ll lose their bite and turn limp. Add the broth as soon as the beans are in the pan and briefly cover the pan with a lid. Then remove the lid so any excess liquid can evaporate.
Serve the yardlong beans as a side dish with roti, rice or a meal with a spicy sauce. The tomato’s light freshness balances rich, spiced dishes, and the chili works well with them too. You can adjust the amount of chili to suit whatever else is on the table. If you’re making a meal with several side dishes, keep the beans fairly simply seasoned so the other dishes have room to shine.
After the meal, let leftovers cool quickly, store them covered in the refrigerator and use them within three days. Reheat them thoroughly in a pan over medium heat; add a small splash of water if the beans seem dry. They’ll soften a little after being stored, so they’re best when just cooked.
Heat the oil in a large frying pan or wok over medium heat. Cook the onion for 3 minutes, until soft and translucent.
Add the garlic and red chili and cook for 30 seconds.
Stir the tomato into the onion and cook for 2 minutes, until the tomato starts to soften.
Add the yardlong beans, broth and salt. Toss to combine and cover the pan with a lid. Cook for 5 minutes.
Remove the lid and cook for another 2–4 minutes, tossing regularly. Take the pan off the heat as soon as the beans are cooked but still have a slight bite. Serve warm.
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