If you have not tried making long beans, here is your chance. They can be found in Asian markets and specialty markets and are about 18- 24 inches long! Look for dark green beans with very few brown spots. They are easy to prepare, you only need to discard the stem end. They take a bit more time to cook than green beans and have an excellent, crunchy texture. You can substitute green beans if you like.
Serves 8-10 1 pound (about 1 ½ bunches) of Chinese long beans (or green beans)
4 to 6 large cloves of garlic, peeled and cut into about 4 thick slices
3 tablespoons mild olive oil
¼ cup water
½ pound fresh Shitaake mushrooms, stems removed, cut into 1-inch pieces
2 teaspoons of salt or to taste
Wash long beans, try and leave the stem-end rubber band in place for easier trimming. Trim the hard stem ends all at once, do not trim the thin top ends. Cut the beans into about 2 inch pieces.
Pre-heat a large wok or sauté pan on medium high heat. Add oil and garlic, tossing quickly to flavor the oil. Do not burn the garlic. Add the beans and toss to coat for about 2-3 minutes.
Carefully add the water and salt. Toss and cook (stir fry). Cover and cook until done to your liking, about 2 minutes. Add mushrooms and stir fry until just soft. Serve hot.