Friday, March 2, 2012

Szechuan Green Bean Recipe

Szechuan Green Bean Recipe
This recipe is one of my favorites! They are not very spicy for those who dislike spicy food.


  • 1 pound Chinese longbeans (also called yardlong beans or just longbeans)
  • 1 tablespoon garlic, chopped
  • 1 tablespoon ginger, chopped
  • 2 scallions (spring onions, green onions), white parts only
  • 1/2 teaspoon chili paste
  • 1 tablespoon dark soy sauce
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt, or to taste
  • Pepper to taste, optional
  • 2 tablespoons vegetable or peanut oil for stir-frying, or as needed

  • Wash the longbeans, drain thoroughly, and trim the tops and bottoms.
  • Cut the longbeans on the diagonal into slices approximately 2 inches long
  • Chop the garlic, ginger and white part of the scallions.
  • Heat 1 tablespoon oil over medium heat
  • Add the longbeans and stir-fry until they start to shrivel or "pucker" and turn brown (5 - 7 minutes). Really make sure that they are almost burnt! 
  • Remove the long beans and drain in a colander or on paper towels. Heat 1 tablespoon oil in the wok on high heat.
  • Add the garlic, ginger and scallions. Stir-fry for a few seconds, then add the chili paste and stir-fry for a few more seconds until aromatic.
  • Add the longbeans and the remaining ingredients.
  • Mix together and then serve!

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