Green Beans = Snap Beans = String Beans = French bean

With most beans, you eat only the seeds, usually after they've been dried.  But you can eat snap beans pod and all. They're best if they're steamed or stir-fried just until they're tender but still crisp.  Select bright green beans that snap when broken in half.  Their peak season is in the summer.

Sator  = buah petai (Malay)

Thai cooks like to add these squat green beans to stir-fries.  They have a strong, somewhat bitter flavor.
 

Yard-long bean = asparagus bean = Thai beans = snake beans = dow gok = Chinese long bean = long bean = bodi = boonchi  = Doujiao (Mandarin) = Dau Gok (Cantonese)

There are two varieties : a pale green type, and a darker green one that is considered to be better. Thinner beans are best. These beans usually aren't a yard long--half a yard is more typical.  Asians like to cut them into smaller pieces and add them to their stir-fried dishes, either on their own or with other ingredients, or served cold as a salad after blanching. They are also delicious blanched and tossed in sesame oil. You can also boil or steam them like green beans, though they're not as sweet and juicy.  They don't store well, so use them within a few days of purchase. 

Okra =  okro = bamia = bindi = gumbo =  ladies' fingers = ladyfingers = quingombo = quiabo  

When cooked, okra exudes a slimy substance, which serves as a wonderful thickener in stews.

Snow pea = Chinese snow pea = Chinese pea = Chinese pea pod = sugar pea = mange-tout pea = Xuedou (Mandarin) = Hoh Lan Dau (Cantonese)

One of the best known and best loved of all oriental vegetables. Snow pea is sweet and crisp, and is eaten whole, pod and all. This vegetable is valued for its pods, not the peas, which never mature. Sugar snap peas are similar, but have slightly plumper pods.

Freshly picked snow pea have a fresh aroma, but this vanishes quite quickly. The flavor is slightly sweet. The best way to appreciate these delicate, tender pods is to stir-fry them (no more than a minute), when they will prove perfect partners for prawns, scallops and other shellfish or with other vegetables such as carrots, spring onions and baby corn cobs. They're also good raw, pickled, or steamed as a side dish. They're easy to prepare, just wash and trim the ends.