Sichuan Style Stir-Fried Chinese Long Beans

ChineseVeganGreen Bean

Long and crunchy Chinese green beans! Quickly stir-fried Sichuan style with red chilies, Sichuan peppercorns, and sesame oil. Takes only 10 minutes to cook!

Photography Credit: Elise Bauer

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

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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.

Chinese Long Beans

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!

How to Cook Chinese Long Beans

Sichuan Style Stir-Fried Chinese Long Beans Recipe

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • 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, 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)


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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Chinese Long Beans Recipe

Garrett McCord

Garrett McCord is a professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Garrett writes about cocktails on his website, Coupe de Grace.

More from Garrett

12 Comments / Reviews

No ImageSichuan Style Stir-Fried Chinese Long Beans

Did you make it? Rate it!

  1. 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.

  2. 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.

  3. 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

  4. Elrine

    Adding a few sliced mushrooms increases flavour as well as nutritional value…

  5. Flood

    This was my first experience with Sichuan peppercorns. Intoxicating aroma. Can’t feel my tongue. Weird and wonderful.


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