Versatile Long Beans: Szechuan, Basic, & Egg Stir-Fry

A couple of years ago, I grew long beans, but unfortunately, their lifespan is only about 4 months, so you need to replant them to continue harvesting. I didn't get around to replanting them back then, but now I've started growing them again. The plants are slowly coming up, and I'm hopeful for a good harvest for my cooking. In the meantime, I buy them, and they are quite affordable (VEGETARIAN TOFU RENDANG). Long beans are a favorite in my household.

I cook them in Indian style (VEGETARIAN DEVIL/DEBEL CURRY), but for a quick Chinese-style dish, stir-frying is the way to go. This recipe is quite simple, and as someone who cooks Chinese dishes regularly, I always keep peanut oil, sesame oil, and soy sauce on hand. Szechuan peppercorns, available at Chinese grocers, also last a long time and should be stored in the fridge.

For those who prefer an even simpler (VEGETARIAN GERMAN RED CABBAGE) Chinese-style long beans stir-fry, I am also sharing a basic version. You can also substitute long beans with other vegetables or stir-fry them with eggs and garlic.

 

Szechuan Style Long Beans Stir Fry

Ingredients

1 packet long beans, cut into lengths

½ tbsp Szechuan peppercorns, lightly crushed

2 tbsp peanut oil

1 tsp sesame oil

1 tbsp light soy sauce

Dried chilies, as needed

5 garlic cloves, smashed lightly

Sugar, to taste

Salt, to taste

Method

Heat oil in a pan over medium heat.

Add garlic and dried chilies, sweating for a few seconds.

Add long beans, stirring to coat them with the oil.

Season with salt and sugar, then add peppercorns.

Stir to combine and cook the beans until they reach your desired texture, stirring occasionally.

Add soy sauce and sesame oil, stirring to coat the beans evenly.

Turn off the heat and transfer the beans to a serving dish.

Basic Beans Garlic Stir Fry

Ingredients

Long beans, sliced (cutting them into smaller pieces will shorten the softening time)

Garlic, smashed

Dried chilies, broken

Oil

Salt

Method

Sauté garlic and dried chilies, then add long beans and salt.

Stir-fry until the beans are softened. Add a little water if needed to help with softening.

Remove from heat.

Beans Stir-Fried with Eggs

Ingredients

Long beans, sliced into thin rings

Eggs

Garlic, chopped

Oil

Salt

Method

Sauté garlic and long beans.

Break in the eggs, add salt, and cook.

You can prepare this as a long beans omelette, or break it into pieces, or scramble it.

Oyster Mushroom Stir Fry

Use any of the above recipes, substituting oyster mushrooms.

Optionally, add some spring onions for extra flavor.