Sichuan Style Stir-Fried Chinese Long Beans

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Ever order Chinese long beans at a Chinese restaurant? So so good. Guest author Garrett McCord shows us how to cook them up quickly, Sichuan style. ~Elise

Chinese long beans (also called Chinese green beans, yardlong beans, and chopstick beans) are a staple vegetable in much of Southeastern Asia. While they can be eaten raw they’re often thrown in stir-fries, curries, and omelettes. They taste like the European-American style of green beans but the flavor is sharper and they have a crunchier texture. Incredibly healthy and now widely available in most supermarkets, Farmers’ Markets, and Asian markets, they’re a new and affordable option for adding to main courses or using for simple side dishes.

I love to prepare them in a Sichuanese style using Sichuan peppercorns and dried chilies (preferably, a Chinese variety). The spices are quickly stir-fried to bring out their flavors before the long beans are added. The result is a fiery dish that will awaken the senses and perk up your usual dinner rotation.

Sichuan Style Stir-Fried Chinese Long Beans Recipe

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  • Yield: Serves 3-4.

Chinese long beans can be found in both green and purple varieties. Both have similar flavors and textures, and either kind can be used for this recipe.

Ingredients

  • 1/2 pound Chinese long beans
  • 1 tablespoon peanut oil (sesame or vegetable can suffice)
  • 4-6 dried chilies, preferably Sichuanese, roughly chopped
  • 1 teaspoon whole Sichuan peppercorns, lightly crushed
  • 1/4 teaspoon salt
  • 1/2 teaspoon sugar
  • 3 teaspoons sesame oil
  • Splash of soy sauce (use gluten-free soy sauce for gluten-free option)

Method

1 Add a tablespoon of peanut oil to a wok or a large sauté pan over medium heat and swirl until hot. Add chilies and peppers and stir-fry briefly until fragrant.

2 Add the long beans and stir-fry vigorously for 3-4 minutes (you don't want the spices to burn, if they start to then turn down the heat a bit). Season with salt and sugar and stir-fry a few seconds more to mix it all together.

3 Remove from heat. Stir in the sesame oil and soy sauce. Serve immediately.

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Showing 4 of 18 Comments

  • Kc

    I like to add 2 crushed cloves of garlic with the hot pepper. Marinate the pork or beef (grounded) with soy sauce, salt, pepper, oyster sauce with minced 1/2 of onion into another bowl while the woke is getting heated up. If you like a little sweetness, you could had a little bit of brown sugar. When wok is ready, throw the marniated pork in and stir it so it won’t burn and throw in the green beans. Adjust the sauce to your taste. While working the woke add a bit of water so to bring out the steam.

  • Grace

    These beans are also great with some garlic and Chinese preserved black olives (completely different look, texture and taste to Italian olives). Lends a great depth of flavour to the beans.

  • Lynn

    Mmm, it’s a good thing we just got these beans (called sitaw here in the Philippines) at the supermarket earlier. :D

  • Leslie Forman

    Elise, thanks for featuring this. Greetings from Beijing! This is a delicious dish that they have at most restaurants in China. Usually it has little pieces of pork, an addition that is likely more popular in China than California. My local Taiwanese restaurant makes this with little pieces of mushroom and mini dried shrimp. Tasty, if non-traditional! Anyways, I hope all is well with you!

    Hey Leslie! Bring back some Chinese recipes will you? Hope you are having a great time there. ~Elise

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