Sichuan Style Stir-Fried Chinese Long Beans
A bold and aromatic stir-fry of Chinese long beans tossed with dried chillies, Sichuan pepper, and sesame oil for a classic spicy kick. Quick to prepare and packed with flavour, this dish makes a perfect side for any Asian-inspired meal.
Ingredients
-
Sesame Seed Oilβ 13.6 g π§ 14.8 ml π₯ 1 tbsp
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Peanut Oilβ 13.6 g π§ 14.8 ml π₯ 1 tbsp
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Chinese Long Beansβ 150 g 1ΒΌ pcs
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Sugarβ 15 g π§ 17.6 ml π₯ 1ΒΌ tbsp
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Soy Sauceβ 15 g π§ 12.5 ml π₯ 0.845 tbsp
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Saltβ 15 g π§ 12.5 ml π₯ 0.845 tbsp
Also in this recipe
- Dried Chillies 6
- Sichuan Pepper 1 tsp
Total nutrition
377 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Wash the Chinese long beans and trim the ends, then cut them into roughly 5 cm pieces. Note that both green and purple varieties work equally well here β they share the same flavour and texture.
- Heat the peanut oil in a wok or a large, sturdy sautΓ© pan with at least a 5 cm lip over high heat. Add the dried chillies and Sichuan pepper, and stir-fry for about 30 seconds until fragrant, being careful not to burn them.
- Add the long beans to the wok and stir-fry over high heat for 4β5 minutes, tossing frequently, until the beans are tender but still have a slight bite and their skins begin to blister.
- Season with 1.5 g salt, 2 g sugar, and a small splash of soy sauce, tossing everything together to coat evenly. Remove from the heat, drizzle over 15 ml sesame seed oil, give one final toss, and serve immediately.
Source:
TheMealDB
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