Sichuan Style Stir-Fried Chinese Long Beans

Method4 steps · about 15 min

1. 1

   Step 1: Wash and trim the Chinese long beans (½ lb) and cut them into three-inch segments. Roughly chop all six dried chillies and lightly crush the teaspoon whole Sichuan peppercorns (1 tsp). Keep the beans separate from the prepared chillies and peppercorns.

   Uses ½ lb Chinese long beans, trimmed and cut into 3-inch segments · 6 dried chillies, roughly chopped · 1 tsp whole Sichuan peppercorns, lightly crushed

2. 2

   Step 2: Heat the tablespoon peanut oil (1 tbsp) in a wok or sturdy large sauté pan over medium heat and swirl until hot. Add all the prepared dried chillies and crushed Sichuan peppercorns and stir-fry briefly until fragrant, without burning the spices.

   Uses 1 tbsp peanut oil · All six prepared chillies and measured crushed peppercorns

3. 3

   Step 3: Add all the prepared long bean segments to the aromatic pan. Stir-fry vigorously for three to four minutes until the beans are cooked and crisp-tender, lowering the heat if the spices begin to burn. Add the quarter teaspoon salt and half teaspoon sugar and stir-fry for a few seconds more to combine.

   Stir-fry Chinese long beans · 4 minUses All the aromatic pan oil · All prepared bean segments · ¼ tsp salt · ½ tsp sugar

4. 4

   Step 4: Remove the cooked bean pan from the heat. Stir in all the tablespoon roasted sesame oil (1 tbsp) and a splash soy sauce. Serve immediately as three to four side portions.

   Uses The complete cooked bean pan · 1 tbsp roasted sesame oil · A splash soy sauce for finishing