Strolling through the market, I discovered beans upon beans. The ones that caught my eye this time were Snake Beans. They are not new to me, in the sense that I had seen them on countless occasions under the label Chinese long bean. I could see why they were called snake beans, as the name was catchier, and that is why I finally giving into my culinary curiosity. I plucked a pound into a bag. The gentleman smiled and said, “Those are popular. They have a very pronounced flavor and have a distinctly beany taste. They taste best briefly steamed, stir-fried, or braised, but also hold up well when added to stews.” Bon Appétit.

• 1-pound of snakbeans
• 2 tablespoon of sesame oil
• 2 teaspoons minced garlic
• 1/4 cup soy sauce
• 1 tablespoon fish sauce
• 1 thumb of ginger sliced
• Sesame seeds

Instructions: Heat up your wok, add oil. When shimmering, add minced garlic and ginger. Fry just for a few seconds, until fragrant. Add your long beans, fry in wok for 30 seconds, tossing the garlicky oil all over the beans. Add soy sauce and fish sauce. “Flip” the wok. Let the beans cook for 5 minutes on medium heat. Serve hot.