Long Beans / Cowpeas (Dou Jiao)
長さ30センチ超え！豚肉と炒めるための「超ロングインゲン」
Description
A vegetable representing summers nationwide in China. Young pods of the cowpea family, also called 'Jiang Dou'. Similar to JP green beans, but characterized by being string-long, reaching 30-50cm. The skin is softer than JP green beans, absorbing flavors easily when cooked.
Classification: Everyone, Ingredient, Vegetable, Long Beans, Cowpeas, Green Beans, Stir-fry, Pork Dishes, Crunchy
Shops selling Long Beans / Cowpeas (Dou Jiao)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Long Beans(Fresh)
Instructions
- [Typical Uses]
- [Gan Bian Dou Jiao (Dry-fried Long Beans)]: Deep-fry inch-cut beans until wrinkled, wok-fry on high with minced pork, chili, Sichuan pepper, and garlic (ultra-staple Sichuan side dish).
- [Dou Jiao Men Mian]: Steam-fry raw noodles in the broth of fried pork and beans (Northern home cooking).
- Ferment into 'Suan Dou Jiao'.
Learn more Substitutes, pairings, tips
Key spices
Less stringy than JP green beans; when cooked、releases a 'squeaky、fluffy' sweetness
Substitutes at Japanese supermarkets
Can be perfectly substituted with JP supermarket 'Green Beans' (slightly harder, so fry/blanch longer)
Pairing
Minced Pork / Garlic / Raw Noodles (for steam-frying)
Trivia
Undercooked cowpeas contain a slightly toxic saponin causing food poisoning (vomiting etc.). Thus, Chinese chefs hold the ironclad rule of 'ALWAYS cooking it completely until the vivid green turns slightly brownish and wrinkled'.
Eating tips & etiquette
Order a long bean stir-fry at a Chinese diner, and because it's deep-fried (passed through oil) until wrinkled, it lacks the 'crisp' texture of JP green beans, arriving with a flavor-soaked 'limp, squeaky' texture. This matches rice abnormally well.
Allergen
None