We fell in love with yard-long Asian beans forever and ago. They are similar to green beans, except they don't like water. They are much better flash fried with oil or blistered in the oven like this recipe, which could be done stove top in a very hot skillet. The tang of the lemon, garlic and miso boosted by the Taste#5 Vegetarian paste and the slightly charred crunch of the beans is fantastic. You could turn this into complete entree with some bits of chicken or pork stir fried with garlic and a little soy.