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Sauteed Long Beans With Garlic, Ginger And Sesame

After blanching and shocking the long beans, they get the fiery treatment with garlic, ginger and sesame oil.

sauteed long beans

Photo: Megan Meyer/WFIU

The finished dish is served with lemon wedges, cherry tomatoes, and sesame seeds.

One thing that we talk a lot about on Earth Eats is blanching and shocking. This is the process of flash-cooking vegetables in boiling salted water for 2-3 minutes and then submerging them in ice water to seal in the nutrients and maintain the green color.

If you were to cook them in less than boiling water, they would turn a khaki army green, and they would also leech out a lot more of their minerals.

After blanching and shocking the veggies, they are ready to be added to a pan for cooking or they can be stored in the refrigerator for a couple days. The long beans we blanched and shocked are tasty in cold salads and even when you’re searching the fridge for a midnight snack.

Sauteed Long Beans With Garlic, Ginger And Sesame


  • 1 bunch long beans, blanched and shocked
  • 1/2 tablespoon olive oil
  • 2 teaspoons garlic
  • 2 teaspoons ginger
  • 1/2 cup water chestnuts
  • 1/2 cup bamboo shoots
  • 1 cup cherry tomatoes
  • 1 teaspoon sesame oil
  • salt and pepper to taste
  • 1/4 cup toasted sesame seeds
  • 1 teaspoon lemon zest
  • serve with lemon slices

Cooking Directions

  1. Blanch and shock the long beans.
  2. Add garlic, ginger, and long beans to a pan with hot oil. Add bamboo shoots, water chestnuts and cherry tomatoes.
  3. Season with toasted sesame seeds and salt and pepper to taste. Serve family style with lemon slices.

More: Here’s another way to prepare long beans. You won’t be able to keep your hands off this snack-worthy dish.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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