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  • Chinese Long Beans

    1 vote
    Chinese Long Beans
    Prep: 15 min Cook: 15 min Servings: 4
    by Cecelia Heer
    59 recipes
    >
    This is a popular Szechuan dish. Much better than the traditional green beans, in my opinion. Serves 4.

    Ingredients

    • • 1 pound Chinese long beans
    • • Sauce:
    • • 1 tablespoon fermented black beans
    • • 1 tablespoon dark soy sauce
    • • 2 teaspoons Chinese rice wine or dry sherry
    • • 1 1/2 teaspoons sugar
    • • 1 tablespoon chopped garlic
    • • 1 tablespoon chopped ginger
    • • 2 scallions, chopped, white part only
    • • 1/2 teaspoon chili paste
    • • 3 tablespoons peanut oil for stir-frying

    Directions

    1. Wash the green beans and drain thoroughly. Trim the ends and cut on the diagonal into pieces approximately 2 inches long.
    2. Combine the sauce ingredients and set aside.
    3. Heat the wok on medium heat and add 2 tablespoons oil, drizzling the oil down the sides of the wok. When the oil is hot, add the beans. Stir-fry for 7 - 10 minutes, until their skins pucker and turn brown and the green beans are tender without being mushy. Remove the beans from the wok.
    4. Heat 1 tablespoon oil in the wok on medium-high heat. When the oil is hot, add the chopped garlic, ginger and scallions. Stir-fry briefly for a few seconds until aromatic. Add the chili paste.
    5. Add the sauce and the green beans. Toss the ingredients together and serve hot.

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