Asian Long Beans

from ButterYum


  • 1 tablespoon butter
  • 1 tablespoon canola oil
  • 1 pound long beans, cut into 1 1/2-inch lengths
  • 1 cup chopped mushrooms
  • 1/2 cup chopped onions
  • salt and pepper to taste
  • 2 cloves garlic, crushed
  • pinch of crushed red pepper flakes
  • 1 1/2 teaspoons grated ginger (or ginger paste)
  • 1 1/2 teaspoons honey
  • 1 teaspoon soy sauce
  • sesame seeds for garnish


  1. In a medium saucepan, blanch long beans for a couple of minutes until they're crisp tender; drain and set aside. 
  2. In a large non-stick skillet, heat butter and oil together. 
  3. Saute onions and mushrooms, with salt and pepper to taste, until the onions are translucent and the mushrooms begin to caramelize.
  4. Add the crushed garlic and crushed red pepper flakes; saute for 30-60 seconds or until the garlic is fragrant.
  5. Add grated ginger, honey, and soy; stir to combine. 
  6. Add blanched long beans and cook for just a couple of minutes, stirring to combine. 
  7. Garnish with a sprinkling of sesame seeds.