| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- Canola oil for deep frying
- 3 cups Chinese long beans, cut into 3-inch pieces
- 1 tablespoon fresh ginger, minced
- 1 tablespoon garlic, minced
- 4 dried red chilies
- 1 tablespoon dark soy sauce
- 1 tablespoon rice wine
- 1/2 tablespoon sesame oil
- Salt and black pepper to taste
Instructions
- Heat oil to 350 degrees.
- Deep fry long beans, in batches, until they are wrinkled, 3 to 4 minutes. Heat 1 tablespoon of canola oil in a wok. Add ginger, garlic and chilies and quickly stir-fry. Remove the chilies. Add the beans back into the wok and mix with soy sauce, rice wine and sesame oil. Check for seasoning and salt and pepper as needed.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 168 |
| Total Fat | 15 g |
| Saturated Fat | 1 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 237 mg |
Reviews
I’ve been making this recipe for many years. I never tried Long Beans before trying this recipe, and I’ve tried them many times since. This recipe is so delicious you won’t believe it. It’s beyond flavorful and so hearty I use it as a main course with rice for a vegetarian meal.
This is not made with haricot vert or string beans. It’s made with Chinese Long Beans which are available at our local farmer’s market thanks to a Hmong community we are lucky enough to have. Search them out. Try this!