Sichuan Style Stir-Fried Chinese Long Beans
Blistered long beans with dried chilli and numbing pepper — a humble side that thrills.
- Total
- 35 min
- Serves
- 4
A fiery, fragrant Sichuan vegetable: long beans blistered in hot oil, then tossed with dried chillies, Sichuan pepper, garlic and a touch of sugar and soy. The beans turn slightly charred and chewy, soaking up the numbing-spicy seasoning. It's a side that easily steals the show — proof that humble beans can be thrilling.
Ingredients
- 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
Instructions
- Trim the ends of the Chinese long beans and cut them into 2-inch lengths.
- Heat the peanut oil in a wok or large saute pan over high heat. Add the long beans and stir-fry until blistered and tender, about 5-6 minutes.
- Add the dried chillies, Sichuan pepper and garlic and stir-fry for 1 minute until fragrant.
- Season with salt, sugar and soy sauce, toss to coat, then finish with a drizzle of sesame oil and serve.
Nutrition (per serving)
- Calories
- 150
- Protein
- 3 g
- Fat
- 12 g
- Carbs
- 10 g
Adapted from simplyrecipes.com. Rewritten and re-photographed by MealIdeas.
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