While they can be eaten raw, they’re often thrown in stir-fries, curries, and omelettes. They taste like the European-American style of green beans but the flavor is sharper and they have a crunchier texture. Incredibly healthy and now widely available in most supermarkets, Farmers’ Markets, and Asian markets, Chinese long beans are a wonderul option for adding to main courses or using for simple side dishes.
How To Cook Chinese Long Beans
I love to prepare Chinese long beans in a Sichuanese style using Sichuan peppercorns and dried chilies (preferably, a Chinese variety). First we quickly stir fry the chilies and peppercorns in peanut oil to bring out their flavors. Then we add the long beans to the hot pan, and stir-fry for just a few minutes. To finish we take the pan off the heat and toss with a little dark sesame oil and soy sauce. Easy!
More Chinese Stir-Fry Recipes to Try!
Stir-Fried Green Beans With Ginger and Onions Mushroom Stir-Fry With Peas Spicy Tofu Stir-Fry Broccoli Stir-Fry With Ginger and Sesame Celery Stir-Fry
If you don’t have a wok, use a sturdy, large sauté pan that has at least a two-inch lip.
