Long beans with chilli and garlic

Ingredients

• 60 ml (¼ cup)low-sodium chicken stock
• 15 ml (1 tablespoon)soy sauce
• 15 ml (1 tablespoon)minced garlic
• 15 ml (1 tablespoon)Chinese chilli bean paste
• 2.5 ml (½ teaspoon)toasted sesame oil
• 10 ml (2 teaspoons)granulated sugar
• 2.5 ml (½ teaspoon)sea salt
• 240 ml (1 cup)vegetable oil
• 454 g (1 pound)Chinese long beans, ends trimmed and cut into 7.5 cm (3-inch) lengths
• 2.5 ml (½ teaspoon) mixed with 5 ml (1 teaspoon) watercornflour

Instructions

1. 1

   Mix the sauce

   Whisk together all the chilli sauce ingredients and set the mixture aside.

2. 2

   Fry the beans

   Pour the vegetable oil into a wok and heat it over a high heat to 190°C (375°F). Carefully add half the beans and cook, stirring continuously, until wrinkled, about 1 minute. Lift them out with a slotted spoon or wire spider and drain on paper towels. Let the oil return to 190°C (375°F), then fry the remaining beans. Carefully pour the oil into a heatproof container to reserve it, and wipe the wok with a paper towel.

3. 3

   Toss and serve

   Heat the wok over a high heat until hot. Add 10 ml (2 teaspoons) of the reserved oil and swirl to coat the sides. Add the beans and chilli sauce, stirring until the sauce boils. Add the cornflour mixture and cook, tossing the ingredients until the sauce thickens. Transfer to a serving plate and serve immediately.

What are Chinese long beans?

Chinese long beans, also called yardlong beans, are a staple in several Asian cuisines and are related to cowpeas. They are longer and often firmer than standard green beans, making them well suited to a quick, hot cook.

This version uses a two-stage method: the beans are briefly fried until wrinkled, then coated in a chilli, garlic and soy sauce. The result pairs tender beans with a glossy, savoury coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 964 calories, 0g protein, 0g carbs, 0g fat.

The beans provide most of the carbohydrate, while the frying oil and sesame oil contribute most of the fat; chicken stock and beans provide some protein. Serve a portion with rice and a protein-rich main to make a more balanced plate.

The sauce ingredients

Chilli bean paste: this brings heat and savoury depth, while soy sauce adds saltiness. Garlic, sugar and toasted sesame oil round out the flavour.

Cornflour slurry: mixing the cornflour with water before adding it helps it disperse through the sauce. Stir and toss as it cooks so the sauce thickens evenly around the beans.

Frying in batches

Batch size: frying half the beans at a time gives them room to move in the wok. Stir continuously and look for wrinkled skins; the stated frying time is about 1 minute per batch.

Oil temperature: let the oil return to 190°C (375°F) before frying the second batch. Take care when adding the beans and when transferring the hot oil to a heatproof container.

Finishing in the wok

Hot wok: after draining the beans, wipe out the wok and heat it until hot before adding the reserved oil. Swirling the oil coats the sides of the pan for the final toss.

Thickened sauce: let the sauce come to a boil before adding the cornflour mixture. Keep tossing until it clings to the beans, then serve without delay.

When the beans are done

The method gives a clear visual cue for the first cook: the beans should look wrinkled after their brief fry. They then heat through again as they are tossed with the boiling sauce.

Avoid leaving them in the wok after the sauce has thickened. Serving immediately keeps the coating glossy and the beans from continuing to soften.

What to serve with them

Serve these beans as a side alongside rice and a simply cooked main, such as tofu, chicken or fish. Their salty, spicy sauce works well with plain, mild accompaniments.

They can also be part of a larger meal with other stir-fried vegetables. Put them on the table straight after cooking so the sauce and texture are at their best.

Recipe notes & tips

• Trim the ends and cut the beans into even 7.5 cm lengths so they cook consistently.
• Whisk the sauce ingredients together before heating the wok, as the final cooking stage moves quickly.
• Use a slotted spoon or wire spider to lift the fried beans from the hot oil.
• Allow the oil to return to 190°C (375°F) between batches.
• Mix the cornflour and water thoroughly just before adding the slurry to the wok.
• Serve as soon as the sauce has thickened.

Variations

• Adjust the heat: use less chilli bean paste for a milder sauce.
• Extra garlic: increase the garlic for a more pronounced savoury flavour.
• Add ginger: include finely minced ginger in the sauce for a warm, aromatic note.
• Use standard green beans: cut them into similar lengths and watch for the wrinkled cue.
• Make it vegetarian: replace the chicken stock with vegetable stock.

Common mistakes to avoid

• Crowding the wok: fry the beans in two batches so they have room to cook evenly.
• Skipping the temperature reset: wait for the oil to return to 190°C (375°F) before frying the second batch.
• Overfrying the beans: remove each batch once wrinkled, about 1 minute.
• Adding dry cornflour: mix it with water first so it can thicken the sauce smoothly.
• Leaving the dish to stand: serve immediately after the sauce thickens to preserve the intended texture.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a wok or frying pan until piping hot; the beans may be softer after storage.

Frequently asked questions