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Long Bean Stir Fry

Another recipe inspired by Rachel's travels in Myanmar (formerly known as Burma) earlier this year where she immersed herself in the culture and culinary traditions of this beautiful country.

The most popular beans in Burma are long beans and winged beans. Winged beans Psophocarpus tetragonolobus,  also known as four-cornered beans, are very nutritious and all parts of the plant can be eaten. Long beans Vigna unguiculata are also known as yard-long beans as they do grow up to a meter long! These beans are easily available from Thai stores. As an alternative use a mix of English runner beans and French beans which are coming into season right now!

If you want to read more about Burmese cuisine and food culture, here's Rachel's account of her travels and, if you're interested in learning to cook vegetarian far eastern cuisine, why not sign up for one of our upcoming classes?

Long Bean Stir Fry

Dietary: Vegan

Serves: 4 as a side dish

Prep Time: 5 minutes

Cook Time: 5 minutes

Long Bean Stir Fry

Photo by Rob Wicks of Eat Pictures


  • 200g long beans
  • 100g winged beans
  • 2 Thai shallots, chopped
  • 1 tsp chopped garlic
  • 1 tsp lime juice
  • 1 tsp shoyu
  • 1 tsp sesame seeds
  • sunflower oil for frying


  • Top and tail the long beans and winged beans and keep them whole, then cook in boiling water for 5 minutes until tender, but still firm. 
  • Drain and set aside to cool.
  • Fry the shallots in a little oil until colouring then add the garlic and stir-fry.
  • Add in the cooked long beans, winged beans, lime juice, shoyu and sesame seeds and quickly stir-fry.
  • Serve hot or cold as a salad.

Winged Beans

Photo by Rob Wicks of Eat Pictures

Aren't vegetables just the most beautiful things? If you fancy rustling up some more dishes from Myanmar you could try this Burmese Aubergine Curry, some Shan Tofu or a Burmese Noodle Stir-Fry

Sign up for one of our upcoming classes to learn more about far eastern cuisine.

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