Chinese · Side · Easy
Sichuan-Style Stir-Fried Chinese Long Beans
- Total
- 25 min
- Prep
- 10 min
- Serves
- 2
- Calories
- 130
Blistered long beans pick up toasted chili and Sichuan pepper, with sesame oil rounding out their savory soy glaze.
A patient first fry gives Sichuan-style stir-fried Chinese long beans their wrinkled skins and tender bite. The spices go in afterward so they release their aroma without burning while the beans cook.
Dry the beans thoroughly and use a broad pan. Keep them moving only occasionally at first; contact with the hot surface is what creates the browned patches.
Method
Heat peanut oil in a wide skillet over medium-high heat. Add Chinese long beans and cook for , turning occasionally, until wrinkled, browned in spots and tender.
Lower the heat to medium. Add dried red chilies and Sichuan peppercorns and toss for until fragrant.
Add sugar and soy sauce and toss for until the beans are glossy. Remove from the heat and stir in sesame oil.
Forkue tips
- The dried chilies flavor the oil; leave them on the plate if you prefer not to eat them.
Storing and reheating
Refrigerate for 3 days. Reheat in a hot skillet to restore some of the blistered surface, adding a splash of water only if needed.
Kitchen gear
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Sichuan-Style Stir-Fried Chinese Long Beans: FAQ
Can I use green beans?
Yes, ordinary green beans are a practical substitute. Cook until tender and lightly wrinkled before adding the spices.
Why did the peppercorns taste bitter?
They likely scorched. Add them after the beans have browned and lower the heat so their aroma develops gently.
How do I store and reheat Sichuan-Style Stir-Fried Chinese Long Beans?
Refrigerate for 3 days. Reheat in a hot skillet to restore some of the blistered surface, adding a splash of water only if needed.
How long does Sichuan-Style Stir-Fried Chinese Long Beans take?
About 25 min in total: 10 min prep and 15 min cooking.
What do I need to make Sichuan-Style Stir-Fried Chinese Long Beans?
The key ingredients are chinese long beans, peanut oil, dried red chilies, sichuan peppercorns, soy sauce and sesame oil, plus pantry basics.
Any tips for Sichuan-Style Stir-Fried Chinese Long Beans?
The dried chilies flavor the oil; leave them on the plate if you prefer not to eat them.
