Szechuan Green Bean Recipe

hese beans are “dry-fried,” a Szechuan cooking technique that makes them extra tender.

Szechuan Green Bean

Recipe Ingredients

  • 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

Recipe Method

  1. Wash the longbeans, drain thoroughly, and trim the tops and bottoms.
  2. Cut the longbeans on the diagonal into slices approximately 2 inches long.
  3. Chop the garlic, ginger and white part of the scallions.
  4. 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). Remove the long beans and drain in a colander or on paper towels.
  5. 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.
  6. Add the longbeans and the remaining ingredients. Mix together and serve.
  7. Serving suggestion: Szechuan Green Beans would make an excellent side dish to accompany Mapo Tofu.

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