It is hard to grow this bean in our climate now in BC, not hot enough.
However, they were a staple on the food table at my hometown. They are frequently used for making salads, after blanching, with peanut or sesame sauce, vinegar, and garlic.
In southern China, they are frequently made into pickled beans, through fermentation, and then used in stir-fries with sliced pork. Texture is crispier after fermentation.
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