Chines Yard Long Beans harvested right from our garden on the property. Also known as “asparagus beans” or “snake beans”
Crisp, tender, and packed with flavor, these heirloom beans grow up to 18 inches long but stay slim and delicate. Unlike green beans, yard long beans hold their shape better when cooked and shine in quick stir-fries, sautés, and curries.
The ideal way to cook Chinese yard long beans is with quick, high-heat methods that preserve their crisp texture and bring out their earthy, slightly sweet flavor.
Simple stir-fry recipe:
- Cut into 2–3 inch pieces
- Heat a little oil in a wok or skillet over medium-high heat
- Add aromatics like garlic, ginger, or chili
- Toss in the beans and stir-fry for 3–5 minutes until just tender but still crisp
- Add a splash of soy sauce, sesame oil, or rice vinegar at the end
Tip: Unlike regular green beans, yard long beans don’t get mushy quickly, so they’re great for meal prep or reheating in leftovers.
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