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Sichuan Stir-Fried Chinese Long Beans
Photo: TheMealDB

15 MIN · STOVETOP

Sichuan Stir-Fried Chinese Long Beans

Blistered long beans with dried chili and Sichuan pepper.

vegetarianvegandairy-freestir-fryspicyquick

Ingredients

  • 1/2 lbchinese long beans
  • 1 tbsppeanut oil
  • 6dried chilies
  • 1 tspsichuan peppercorns
  • 1/4 tspsalt
  • 1/2 tspsugar
  • 1 tbspsesame oil
  • soy sauce

Method

  1. 1

    Trim the long beans and cut into 5 cm pieces.

  2. 2

    Heat the peanut oil in a wok over high heat until almost smoking. Add the dried chilies and Sichuan peppercorns and stir-fry for 15–20 seconds until fragrant.

  3. 3

    Add the long beans and stir-fry, tossing frequently, until the beans are blistered and cooked through, about 5–7 minutes.

  4. 4

    Season with salt, sugar, a splash of soy sauce and sesame oil. Toss to combine and serve immediately.

Cook's note

The photo is the restaurant version, dry-fried with pork. If you want it, brown 100 g of ground pork in the wok before the beans go in at step 3 and leave it in the pan. That makes it neither vegetarian nor vegan.

Not part of the recipe above — the ingredients, nutrition and dietary labels all describe it as written.

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Recipe from themealdb.com