Prep 5 mins
Cook 10 mins
This was one of my favorite dishes when I lived in China. The recipe comes from "Potsticker Chronicles" by Stuart Chang Berman.
- 1 lb chinese long beans or 1 lb regular green beans, cut on the diagonal into 2-inch pieces
- 1 tablespoon bean sauce (preferably Koon Chun)
- 2 tablespoons soy sauce (black or mushroom)
- 2 tablespoons vegetable broth or 2 tablespoons chicken broth
- 1 tablespoon dry sherry
- 1 tablespoon sugar
- 2 teaspoons cornstarch
- 1 teaspoon chili paste (to taste)
- 1 tablespoon sesame oil
- 3 tablespoons vegetable oil
- If using regular green beans, steam or parboil them for 5 minutes. (Regular green beans are thicker than Chinese long beans so they take longer to cook).
- Rinse cut beans in cold water.
- Combine the bean sauce, soy sauce, sherry, sugar, cornstarch, chili paste, and sesame oil.
- Add 2 tablespoons cold water.
- Heat both oils in a wok until smoking.
- Add beans and stir-fry for 10 minutes or until beans are bright green in color and slightly wrinkled.
- Add sauce and stir-fry until sauce thickens.
We enjoyed these beans which have a nice kick from the chili paste. I did cut back on the oil substantially, using 1 tsp of sesame oil total, as I used regular beans which I steamed first. Served along side a grilled Tuna steak and rice which rounded out the meal. Thank you chinadoll for sharing the recipe.