Tuesday, August 18, 2009
Tuesday: yet another vegetable that can be purple
Garlic-sauteed purple long beans with pan-fried tofu and sesame.
Meet the long bean. You may have seen it before, but probably only if you shop in South or East Asian groceries:
They resemble green beans in flavor (Giselle actually prefers them), but their texture is slightly firmer and as you can see they are.....longer. This is the first time we've ever found long beans at a farmers' market, and the first time we have EVER seen purple long beans anywhere. Hooray!
Unlike purple green beans, they also retain their color when cooked. (For this meal, we blanched them for about four minutes, followed by a brief stir-fry.)