These quick pan-fried Chinese green beans may seem like a humble side dish, but they pack plenty of bold flavors that you'd expect to find in Chinese cuisine. Whether you're serving the green ...

But my real secret to better green beans is simply to bathe them in soy sauce and black vinegar. This is a method I’ve ...

There’s more tangy sweetness — this time powered by honey, ginger and cider vinegar — in Eric “Great on Drums” Kim’s honey ...

If you're looking for a bean with stellar amounts of antioxidants, green beans are a perfect match. They are a great source of vitamin A and antioxidants, such as lutein, zeaxanthin, and ...

This cooking technique is Chinese in style. Place a large frying pan over a medium-high heat. Add the green beans, ½ teaspoon salt and 50ml/2fl oz water. Cook, stirring often, for about 3 minutes ...

In a large pot of salted boiling water, cook the beans until just tender, 3 minutes. Drain and rinse under cold water. In a large nonstick skillet, heat 1 tablespoon of the canola oil until ...

If you can't find sakura shrimp, use Chinese dried shrimp, but this adds about 15 minutes to the preparation time, to give them time to soak in hot water. Long beans are also called snake beans or ...

Chinese fermented black beans (known in Cantonese as dou si) are powerful little umami bombs - they add an intense, rich savouriness to whatever they're cooked with. They are made from soy beans ...