Sautéed Bora (Chinese Long Beans)

I was introduced to this vegetable over 30 years ago by my Guyanese husband. In Guyana their called Bora, however I found them at the Asian and Farmers Market by the name Chinese Long Beans. These beans are long and thin and can measure from 1 to 3 feet long. They are a mostly subtropical/tropical plant widely grown in Southeastern Asia, Thailand, and Southern China, and are a cousin to the black-eye pea. It is a bean with a mild taste, similar to the shorter string bean, it also has a soft texture that is flexible and not crisp like western variety. You can use them as you would in any green bean recipe. In this recipe I added coconut milk to give a creamy gravy that can be eaten oven rice.

This is a delicious side dish. I usually serve it with steamed white rice and chicken fried oyster mushrooms.

8 oz Bora (Chinese long beans)

1/2 white onion chopped

1 plum tomato

1/2 tsp black pepper

1/2 cup coconut milk

1/2 cup vegan chicken broth

2 tbsp grapeseed oil

3 garlic cloves pressed

salt to taste

Rinse and towel dry the beans. Cut off the stem ends then chop the beans into 1/2 inch pieces.

In a sauté pan over medium heat, heat the oil. Add the onions, garlic, and tomatoes. Allow to cook till the onions are translucent. Add the beans and saute until they turn bright green. Add the chicken stock and coconut milk.

Place a lid on the pan, and cook just until beans are cooked to your liking. Add salt and pepper. Stir and serve.

*You can freeze the long beans for up to 3 months. I usually clean and chop my beans, package them in small freezer bags so their always handy for a quick and nutritious side dish.