Beans for Stir-Fry
I eat stir-fry veggies several times per week and am hoping to have a successful vegetable garden this year and freeze my own packs. I have never grown beans before, but from my web surfing, it seems like the best bet for me would be to grow Asian long beans?? Is this correct?? It looks like these are heat tolerant, always a plus here in Bama.
Which varieties are the best to grow?? I have seen packs of Asparagus Beans at some of our local big box stores - and I assume these are Long Beans.
Aside from the beans, I am hoping to add zucchini, squash, eggplant, and peppers (sweet and/or hot) to my vegetable mixes.
Is it true that all of these need to be blanched before freezing?? I guess I am getting ahead of myself - I probably actually need a decent harvest before I concern myself with long-term storage.
I work with a lot of Chinese people, and I may ask them what vegetables they are growing for stir-frys. A few years ago, one of my co-workers gave me seed for Winter Melon. I don't know whether that is used in stir-frys. My co-workers said they mostly used them for soups. We actually didn't like the Winter Melon and thought they were pretty tasteless (like a watermelon rind). So I brought the rest of my harvest to work - my co-workers could not believe that I was giving away Winter Melon!