Long beans are an excellent source for iron, fiber, vitamin B1, folate, copper, magnesium, manganese, phosphorous, potassium, and zinc, and a good source of calcium, vitamins B2 and B6, and selenium.
Longs beans really shine through in their antioxidant value. They contain a wide variety of carotenoids (including lutein, beta-carotene, violaxanthin, and neoxanthin) and flavonoids (including quercetin, kaemferol, catechins, epicatechins, and procyanidins) that have all been shown to have health-supportive antioxidant properties.
Long beans are chewy, very hearty and can withstand spices and chillies. In this recipe, the long beans are stir fried with mince pork added for sweetness.
200 grams long beans, about 8 pieces, cut into an inch length
50 grams mince pork
1 onion diced
1 garlic, chopped
1 slice of ginger, thinly cut
1 tbs of oyster sauce
1 tsp of chilli paste (I have a bottle of home made chilli paste on standby. I will post later)
Heat the oil in a wok or pan on medium till hot.
Add garlic, onion and ginger, fry till fragrant.
Toss in the mince pork and long beans.
Add oyster sauce and chilli paste and stir fry for a minute.
Sprinkle a bit of water and cover the wok and let the beans steam for about 3 minutes.
Check if the beans are tender. If not cook for another minute.
Dish out and serve.
In this 2.5 minute video, french beans are stir fried Sichuan style.
Another way is to stir fry with shrimp paste or belacan.