Sichuan-style stir-fried Chinese long beans — wok-charred beans tossed with dried chillies and tingly Sichuan pepper, seasoned with sesame oil and soy. A simple, punchy vegetable dish.
- 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
Video
Preparation
- Chinese long beans come in green and purple varieties, both with similar flavour and texture — either works here. If you don't have a wok, use a sturdy, large sauté pan with at least a two-inch lip.
- Heat the peanut oil in a wok over high heat. Add the dried chillies and Sichuan pepper and stir-fry briefly until fragrant.
- Add the long beans and stir-fry until blistered and tender-crisp.
- Season with the salt and sugar, then add a splash of soy sauce and the sesame oil. Toss well and serve.
