adventures in cooking: yardlong beans

i have been running into these really long beans at the farmer's markets and even at safeway and finally decided to give them a try. the beans technically aren't a yard long, but they are way longer than any bean i'd ever met!

i found a recipe in an old sf chronicle cookbook, "sichuan dry fried long beans" and and went for it. people, they were delicious. then again, quick fry anything and add ground pork and chilies and you're bound for glory. we had some spring rolls and brown rice on the side.

here's the recipe & beans before/after:

Sichuan Dry Fried Long Beans:
2 lbs. Chinese long beans
2 c. plus 2 T. peanut oil (or as needed)
1/2 lb. ground pork
2 T. chopped fresh hot red chiles, seeds and all
1 T. chopped fresh ginger
1 T. dark soy sauce
1 t. sugar
1 t. salt
1 t. dry sherry or Shaoxing wine

Rinse and cut the long beans into 3" lengths; dry thoroughly.
Heat 2 c. oil in a wok or heavy skillet to nearly smoking.
While oil is heating, chop the ground pork briefly to a finer consistency.

When oil is hot, add beans and cook 5 minutes, until they wrinkle;
remove and drain.

Drain off oil and reheat the pan. Add 2 T. oil and the pork. Cook, stirring
over high heat until the granules are broken up and the meat changes
color. Add the soy, cook 30 seconds, then chiles and ginger; cook another
30 seconds. Add the beans, sugar, salt and wine. Cook stirring until
piping hot.