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They look like green beans and taste like them too, but Chinese long beans aren’t related to green beans at all! They’re actually a type of cowpea, a robust climbing vine. It only takes up to 2 months for them to grow to be 12 to 18 inches long and ready to harvest. In Southeast Asian and Chinese cuisines, you’ll usually find them barely cooked or raw in curries, stir-fries, and salads.
Get CookingIn a large pan, heat a little oil on medium-high until hot. Add the onion, garlic, ginger, birdseye chilis, and makrut lime leaf, and cook 3 minutes or until softened, stirring occasionally. Add the pork and season with salt and pepper. Cook 3 to 5 minutes, or until the pork is lightly browned, breaking it up with a wooden spoon.
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