Szechuan Long Beans
Get ready to elevate your side dish game with this bold and vibrant recipe for Szechuan Long Beans! Featuring crisp-tender Chinese long beans stir-fried to perfection, this dish packs a punch with layers of flavor from minced garlic, fresh ginger, and a touch of heat from red chili flakes. The savory sauce combines soy sauce, oyster sauce, rice vinegar, and a hint of sugar for the perfect balance of salty, tangy, and sweet. Optional fermented black beans add a distinctive umami depth, while a drizzle of sesame oil and a sprinkling of scallions complete this restaurant-quality dish. Ready in just 25 minutes, this quick and easy stir-fry pairs beautifully with steamed rice or can stand alone as a savory, satisfying vegetarian entrée. Perfect for weeknight dinners or an impressive side for your favorite Asian-inspired spread!
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Recipe Information
Ingredients
- 500 grams Chinese long beans
- 2 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 teaspoon Red chili flakes
- 1 tablespoon Fermented black beans (optional)
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Rice vinegar
- 1 teaspoon Sugar
- 1 teaspoon Cornstarch
- 3 tablespoons Water
- 1 teaspoon Sesame oil
- 2 stalks Scallions, thinly sliced
Instructions
Rinse and trim the ends of the Chinese long beans. Cut them into 2- to 3-inch segments for easy cooking and serving.
In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sugar, cornstarch, and water. Set the sauce aside.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat.
Add the long beans and stir-fry for 5-6 minutes, or until they are slightly charred and tender but still crisp. Remove the beans from the pan and set them aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Toss in the minced garlic, ginger, and red chili flakes, stirring quickly to prevent burning. If using fermented black beans, add them now and sauté for 30 seconds to release their aroma.
Pour in the prepared sauce and cook for 1-2 minutes, stirring constantly, until the sauce thickens slightly.
Return the cooked long beans to the skillet and toss them in the sauce until they're evenly coated and heated through, about 1-2 minutes.
Drizzle with sesame oil and garnish with scallions before serving.
Serve hot as a side dish or pair it with steamed rice for a satisfying meal.
Nutrition Facts
Calories |
696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2336 mg | 102% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 5.4 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1518 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
