Sichuan Style Stir-Fried Chinese Long Beans

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

  • 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.



  • 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)


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

  • Val

    I absolutely love this side dish. I ate it many times when I travelled through China, about five years ago. I found the crunchy texture of the beans together with the spice from the peppercorns completely addictive.

  • Christina

    I get the purple ones in my CSA basket (and have seen all colors at the farmers market). Such a striking color! And they keep their color during cooking! I found that I like them stir-fried with garlic, red pepper (because I don’t have chilies), and tamari sauce or soy sauce with rice. Last night I did this and added roasted okra (which is delicious and non-slimy), and it was a unique kind of dinner. :)

    I will have to try adding sesame oil sometime since I already have it on hand!

  • Christina

    Oh, I’ve also heard they’re good with fermented bean curd, but I’ve never tried it.

    They are wonderful that way! Though you need to like fermented bean curd. ~Garrett

  • Marten

    Side dish? This is often a main course at our house. Garrett’s version looks very similar to my wife’s. (She is from Xi’an.) The main difference being that she adds garlic which comes out deliciously crunchy and adds a whole new layer of texture. She uses freshly ground Sichuan peppercorn instead of lightly crushed, although my tastes run to the heat so I’d probably prefer the crushed.

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