Stir Fried Long Bean (Rolled) with Minced Chicken and Beef Meat ala Dentist Chef

stir fry long bean minced meat chicken beef pork sauce

Long Bean or Vigna unguiculata subsp. sesquipedalis is a legume cultivated to be eaten as green pods. It is known as the yardlong bean, bora, long-podded cowpea, asparagus bean, snake bean, Chinese long bean or Kacang Panjang The plant is subtropical/tropical and most widely grown in the warmer parts of South Asia, Southeast Asia, and southern China. A variety of the cowpea, it is grown primarily for its strikingly long (35-75 cm) immature pods and has uses very similar to that of the green bean.They are best for vegetable use if picked before they reach full maturity; however, overlooked pods can be used like dry beans in soups. When harvesting, it is important not to pick the buds which are above the beans; since the plant will set many more beans on the same stem.

stir fry long bean ground meat pork chicken beef meat recipe chinese long bean

The crisp, tender pods are eaten both fresh and cooked. They are at their best when young and slender. They are sometimes cut into short sections for cooking uses. As a West Indian dish, they are often stir-fried with potatoes and shrimp. They are also used in stir-fries in Chinese cuisine. In Malaysian cuisine, they are often stir-fried with chillies and shrimp paste (sambal) or used in cooked salads (kerabu). Another popular option is to chop them into very short sections and fry them in an omelette. In indonesia, locals used to make a hot and spicy thin curry with long bean and chicken innard like liver and heart, beef nnard are commond too.

resep tumis kacang panjang daging cincang ayam sapi

Resep Kacang Panjang tumis daging sapi dan ayam ala resto!

Instead of cutting into pieces, i like to make a rolled long bean before stir fry. One of my friend  ask me about it when i put it in my Roasted Pigeon (Squab) with Spicy Szechuan Style Seasoning. You can use this rolled long bean on salad or side dish aswell, keep it in tight plasic box and last for about 3 days in a fridge.


  • 1 pack long beans (250 gr), trimmed
  • 4 cloves garlic, finely chopped
  • 3 cloves shallot, finely chopped
  • 1 onion, thinly sliced
  • 2 cm ginger , finely chopped
  • 1 1/2 tsp chili flakes/ 1 tbsp finely chopped fresh deseeded chili
  • 1 tsp  cornstarch, dissolved with 1 tbsp water
  • 1 tbsp oyster sauce
  • 1 tsp soy sauce
  • 2 tbsp oil
  • 100 gr regular minced/ground beef
  • 100 gr regular minced/ground chicken


How to make Curled Green Bean (Long Bean Garnish) :

  • In saucepan of boiling water, blanch green beans for 2 minutes. Put into ice water to retain the green color.  Drain and pat dry. Set aside.
  • Fold the long bean about 10 cm from the bean end

how to make long bean garnish

  • slip over the bean from the bottom of the long bean end

how to stir fry long bean chinese recipe meat with gree bean

  • Rolled out the long bean until 1 cm from the folded end

resep tumis kacang panjang ala resto daging cincangresep tumis kacang panjang ala sichuan daging sapi pedas

  • Slip the long bean end to the folded end, stretch  al lil bit the bean end  to thighten the curled long bean

how to stir fry minced pork with long bean chinese restaurantrolled long bean garnish

  • Voila, Your curled long bean can be used as garnish or stir fried

long bean stir fry with ground chicken beef
How to make Stir Fry Long Bean With Minced Meat :

  • In wok or large skillet, heat up oil over high heat, saute the garlic, shallot and ginger until slightly browned
  • Add the minced chicken and meat, stir-fry the beef  and chicken until discolored about 4 minutes.
  • Add onion and chili, stir-fry until onion is softened, about 3 minutes.
  • Add green beans and the rest of ingredient, stir-fry until beans are tender-crisp, about 3 minutes, adding up to  water to prevent sticking, if necessary.

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36 thoughts on “Stir Fried Long Bean (Rolled) with Minced Chicken and Beef Meat ala Dentist Chef

  1. ngegulung kacang panjang kaya ngegulung karmantel ya.. rajin bener.. ntar deh mo nyontek cara gulungnya, direbus dulu, dan itu abis rebus langsung ke air dingin? biar proses panasnya ga bikin “warna rusak” gitu ya.. tetep ijo..

    • iya mbak, slain biar tetep ijo, cr itu jg menghentikan proses pemasakan, jd kacang panjangnya ttp cruchy…
      btw, itlah bedanya klo di passion mbak, dgn modal gak nyampe 20 ribu kita bs bikin tumisan mrip di resto mahal yg pelayannya pake jas yg lebih bagus dr yg aku pake….hehehe

      • beda cara orang menghargai makanan dengan orang laper ga penting sih platingnya sebagus apa, yang penting kenyang..
        belajar dimana sih bikin model karmantel gini?

      • keren tuh kalu buat tamu, bikin decak kagum.. ntar ku beneran mo contek kacang panjang dililitlilit itu.. baru ini lihat.. lucu kali ya kalu jadi tumis beneran..

  2. What a beautiful dish Dedy, I love the curled long beans! I’m wondering if they would keep their shape if you unravelled them after a while? I’m thinking they might be a really cool pasta substitute.
    Thanks for dropping by my blog, I’ll be making this part of my blog eating, I mean reading routine.

  3. Those curled green beans are seriously cool! I don’t know if we can get green beans long enough in Scotland to replicate it. Thanks for another fab idea though. Vohn x

  4. Reblogged this on Vohn and commented:
    How cool are these green beans from Dedy over at his blog I love them. What do you think?

  5. Very interesting way of preparing the long beans! I’ve never seen this inventive way of preparing then before.

  6. I have seen these long beans before in my Asian supermarket & didn’t know what to do with them! Thanks for introducing them to me & what a great & special way to turn them up , rolled up oike thta: waw! MMMMMMMMMMM!

  7. Aduh… tiap baca next post’nya mas Dedy, aku sampai mikir, kok nggak jadi chef di fancy restaurant yah? 🙂 Disini ada resto yang jualan sauted green beans ama minced chicken, enak sekali… now I know what they put in it.. ha ha… nanti ini resep aku coba 🙂 Thanks mas Dedy untuk sharing resepnya 🙂

    • actually, i’m craving to bea dentist by day and chef by night..
      slain pake minced chicken, pake minced pork belly juga enak kok….
      aku sbnernya agak kurang tau diri sbagai anak kost-an…
      suka makan di hotel atau chinese restaurant #skali sebulan tiap dtg kiriman…hehehe
      ini inspirasinya dr salah satu hotel di Palembang mbak..hehehe

      • Haha…. temannya mas Dedy pasti banyak yah… hahaha.. kalau pintar masak begini biasanya banyak teman yang mau deket2…kali2 dimasakin terus sama mas Dedy.. 🙂

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