Unkindly named but understandably, Ugli™ fruit, pronounced OO-gli, is wrapped in a rough, puffy, slightly loose-fitting greenish-yellow to orange baggy fragrant skin.
Violina Di Rugosa Butternut Squash
Violina di Rugosa squash is an heirloom butternut named after its violin shape and rough or scalloped skin.
Long Bean Leaves
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Long Bean leaves are produced from the climbing annual plant known by the scientific name, Vigna unguiculata. This plant is classified as a herbaceous legume and produces long pods that are known as "Yardlong" and "Chinese" Long Beans. The Long Bean leaf is produced in triplets, which is referred to as trifoliate leaves. These leaves have a smooth texture and a tapered shape. Long Bean Leaves offer a flavor that is similar to arugula with mild citrus undertones.
Long Bean leaves are available year-round.
While the pods of the Long Bean are commonly eaten throughout Asia, most often in stir fries, the leaves are not widely used. Like pea shoots, the leaves and stems tend to be hardy and fibrous even with extended cooking, perhaps explaining why they aren't so attractive to the everyday cook. Still, some resourceful home chefs do use the Long Bean leaf, cooking them in curries and stir fries.
Long Bean leaves are used in curries, stir-fries, and soups. Choose leaves that are dark green, without black spots and not wilted. Long Bean leaves can be eaten raw or cooked. Before use, it is recommended to cut off about 1/2 inch from the bottom of the stems and place in cold water for 1/2 hour, shake off excess water before use. Complimentary ingredients include garlic, ginger, black pepper, onion, Thai basil, cumin, soy sauce, miso, oyster sauce, Sichuan peppercorns, black bean sauce, toasted sesame oil, butter, ground pork, beef, and poultry.
In the Keralan state of India, the Long Bean Leaf is cooked into dry curries with grated coconut shreds and flavored with spices like turmeric and mustard seeds. In the Philippines, you will find Long Bean leaves in stir fries. They are popular in more rural Philippine provinces. But only the most tender leaves of the plant are picked for cooking. The leaves are stir-fried with onion, garlic and fish or oyster sauce. Fried fish, and even the long bean pods, may be added to the stir fry as well. The Long Bean leaf is sometimes also fried with sweet potato leaves.
The Long Bean plant is found in tropical and subtropical regions. It is most commonly found in Southeast Asia and southern China.
Recipes that include Long Bean Leaves. One is easiest, three is harder.
|Pinoy Food Delight||Long Bean Leaves with Shrimp|
|Dine Table||Long Bean Leaves Stir Fry|
|YouTube||Long Bean Leaf Soup|
|Vegetarian Indian Recipes||Bean Leaf Thoran|