This stir fried Chinese long beans recipe is an old family favourite. The simplicity and nostalgia this dish oozes can’t be denied for most Asians across the world. Most Chinese restaurants serve this with minced pork, which also works a treat. The beauty of the Chinese style of preparing veggies is that nothing is ever overcooked. Veggies stay in the wok only for fleeting moments before they’re taken out. This method keeps the veggies’ nutrients, flavour and vibrant colours relatively intact. You’ll only take 10 minutes to cook this super quick stir fried Chinese long beans recipe, what a great way to end a long day at work!
Chinese long beans (also called snake beans or yard-long beans) are hearty and chewy enough to withstand the intense flavours and chillies which we’ve included here. Compared to the usual string or French green bean, this bean is a different species and grows much longer (0.5 meters)! It’s less crunchy but has a denser mouthfeel with a sweet nutty fragrance. The lovely taste makes them one of the most popular vegetables in South East Asia. Make sure you buy beans free from black spots or a dry look. It should feel flexible but not limp.
Stir Fried Chinese Long Beans
Serves: 6 Time: 10 mins
- One bunch Chinese long beans
- 1 tbsp vegetable oil
- 1 tbsp garlic, minced
- 1 tsp light soy sauce
- One medium red chilli, finely chopped
1. Cut up long beans into 2-inch segments. Heat wok to medium high heat. Add oil and minced garlic.
2. Once fragrant and when garlic begins to brown, add beans and chilli. Throw in about a tablespoon of water, cover wok with lid, and steam.
3. Wait about 5 minutes, or until beans are cooked through. Add soy sauce to taste.