These beans are "dry-fried," a Szechuan cooking technique that makes them extra tender. The recipe calls for Chinese longbeans, but you can use haricots verts, green beans, or runner beans. The recipe normally calls for chili peppers, but this recipe uses chili paste; feel free to substitute dried red chilis if desired.
- 1 pound Chinese longbeans
- 1 tablespoon garlic
- 1 tablespoon ginger
- 2 scallions (also called spring onions and green onions), white parts only
- 2 tablespoons vegetable or peanut oil for stir-frying, or as needed
- 1/2 teaspoon chili paste
- 1 tablespoon dark soy sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon salt, or to taste
- Optional: freshly ground pepper to taste
Wash the longbeans, drain thoroughly, and trim the tops and bottoms.
Cut the longbeans on the diagonal into slices approximately 2 inches long.
Chop the garlic, ginger, and white part of the scallions.
Heat 1 tablespoon oil over medium heat. Add the longbeans and stir-fry until they start to shrivel or "pucker" and turn brown, 5 to 7 minutes. Remove the longbeans and drain in a colander or on paper towels.
Heat the remaining 1 tablespoon oil in the wok on high heat.
Add the garlic, ginger, and scallions. Stir-fry for a few seconds, then add the chili paste and stir-fry for a few more seconds until aromatic.
Add the longbeans and the remaining ingredients.
Mix together and serve.