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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