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Chinese Long Beans

Sesame Glazed Long Beans


  • 1 pound Chinese long beans cut in half, with ends removed
  • 4 tablespoons butter
  • 2 tablespoon freshly grated ginger
  • 4-5 cloves garlic minced
  • cup vegetable stock homemade would be best
  • 2 ½ tablespoons wildflower honey
  • 2 tablespoons cooking oil grape seed, sunflower, sesame
  • Salt and freshly cracked black pepper to taste
  • 3 tablespoons toasted sesame seeds


  • Bring a large pot of water to a boil. Add long beans. Cook until just about done, then remove from pot and set aside.
  • In a large saute pan or wok, melt the butter over medium high heat and mix in the cooking oil.
  • Add the sesame seeds. Cook until they are starting to brown. No more than 1 minute as they will burn fast. Remove and set aside.
  • Add the garlic. Cook for 30 seconds until garlic is brown and fragrant.
  • Add the stock, honey, and ginger. Bring to a boil.
  • Add the long beans and toasted sesame seeds, Cook until the beans have softened to your liking and the liquid has cooked down into more of a glaze. Turn the heat down or add more liquid if the pan get too dry and the beans aren't done to what you want.
  • Serve hot. Serving suggestion including serving them over rice or quinoa.