in stir-fries in Chinese cuisine, Thai cuisine and Kerala cuisine. In the Philippines, they are widely eaten stir-fried with soy sauce, garlic, and hot pepper and in an all-vegetable dish called utan, or are stewed in bagoong-based dishes such as pinakbet and dinengdeng. Other Filipino dishes that have yardlong beans as ingredients are sinigang and kare-kare. Yardlong beans are also separated from the pod and are cooked with the buds of the alukon tree (Broussonetia luzonica, synonym Alleaenthus luzonicus) and other vegetables in a dish called agaya in northeastern Luzon. In Malaysian cuisine, they are often stir-fried with chillies and shrimp paste (belacan) or used in cooked salads (kerabu). Another popular option is to chop them into very short sections and fry them in an omelet. In Suriname cuisine, they are served with roti Similarly, in Trinidad and Tobago and Guyana, it is an Indo-Trinidadian/Indo-Guyanese dish that is fried or curried and served with roti or rice. Nutrition They are a good source of protein, vitamin A, thiamin, riboflavin, iron, phosphorus, and potassium, and vitamin C, folate, magnesium, and manganese. A serving of 100 grams of yardlong beans contains 47 calories, 0 g of total fat, 4 mg sodium (0% daily value), 8 g of total carbohydrates (2% daily value), and 3 g of protein (5% daily value). References External links How to Make Chinese Green Beans Step-by-Step Photos Bodi our favorite bean Asian vegetables Fruit vegetables Edible legumes unguiculata subsp. sesquipedalis