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
What are Chinese Long Beans?
Chinese long beans (also called Chinese green beans, yard-long 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, Chinese long beans are a wonderul option for adding to main courses or using for simple side dishes.
How to Cook Chinese Long Beans
I love to prepare Chinese long beans in a Sichuanese style using Sichuan peppercorns and dried chilies (preferably, a Chinese variety).
First we quickly stir fry the chilies and peppercorns in peanut oil to bring out their flavors. Then we add the long beans to the hot pan, and stir-fry for just a few minutes.
To finish we take the pan off the heat and toss with a little dark sesame oil and soy sauce. Easy!
- 1/2 pound Chinese long beans, trimmed and cut into 3 inch segments
- 1 tablespoon peanut oil
- 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)
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.
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.
Remove from heat. Stir in the sesame oil and soy sauce. Serve immediately.