Sichuan Style Stir-Fried Chinese Long Beans

Ever order Chinese long beans at a Chinese eatery? So so good. Guest author Garrett McCord demonstrations us how to cook them up quickly, Sichuan style.


Chinese long beans (also called Chinese green beans, yard-long beans, and chopstick beans) are a staple plant in much of Southeastern Asia.


While they can be bothered raw, they’re often terrified in stir-fries, curries, and omelets.


They taste like the European-American style of lime beans but the taste is sharper and they have a crispier feel.

Very healthy and now extensively obtainable in most superstores, Agriculturalists’ Markets, and Asian markets, Chinese long beans are a delightful option for addition to main sequences or using for humble side plates.


I love to make Chinese long beans in a Sichuanese style by means of Sichuan peppercorns and dried chilies (preferably, a Chinese variety).


Primary we quickly stir fry the chilies and peppercorns in peanut oil to transport out their tastes. Formerly we add the long beans to the hot pot, and stir-fry for just a few notes.

To surface we take the pan off the heat and lob with a little dark sesame oil and soy pulp. Easy!

Chinese long beans can be originate in both lime and purple diversities. Both have alike flavors and feels, and also kind container 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

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