Sichuan Style Stir-Fried Chinese Long Beans
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8 Ingredients
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20 min total
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Serves Serves 4
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Easy
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Chinese
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Vegetarian
Recipe byThe ZestyPlate Kitchen
Wok-charred long beans tossed with dried chillies and tingly Sichuan pepper, seasoned with sesame oil and soy. A simple, punchy vegetable dish.
These Sichuan-style long beans are blistered until tender-crisp, then tossed with dried chilli and the citrusy tingle of Sichuan pepper. They are quick, simple and full of flavour, and make a great side for any Chinese meal. Smoky beans against warm spice is a hard combination to beat.
Jump to recipe
Prep 10 min
Cook 10 min
Total 20 min
Easy
Scale:
- 1/2 lb Chinese Long Beans
- 1 tablespoon Peanut Oil
- 6 Dried Chillies
- 1 tsp Sichuan Pepper
- 1/4 tsp Salt
- 1/2 tsp Sugar
- 1 tablespoon Sesame Seed Oil
- Splash Soy Sauce
Preparation
- Chinese long beans come in green and purple varieties with much the same flavour and texture, so either works here. With no wok, use a sturdy, large sauté pan with at least a two-inch lip.
- Heat the peanut oil in a wok over high heat. Add the dried chillies and Sichuan pepper and stir-fry briefly until fragrant.
- Add the long beans and stir-fry until blistered and tender-crisp.
- Season with the salt and sugar, then add a splash of soy sauce and the sesame oil. Toss well and serve.
Tips from the ZestyPlate Kitchen
- Get the wok really hot so the beans blister and char rather than steam.
- Give the dried chillies and Sichuan pepper a quick fry first to release their aroma, watching they don't catch.
- Cook the beans to tender-crisp with a few blistered patches for the best texture.
- Stir in the sesame oil off the heat so its nutty scent comes through.
Frequently Asked Questions
Also known as yardlong beans, they are long and thin with a denser texture than green beans. Ordinary green beans stand in well.
Yes. Green beans work fine. Just blister them in the hot wok the same way until tender-crisp.
There is a gentle, warming heat from the dried chilli and a tingling note from the Sichuan pepper. Dial both up or down to taste.
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