Zutaten für Szechuan Long Beans
- 4 tablespoons oil (vegetable or canola)
- 1 pound long beans (or green beans)
- 1/4 cup soy sauce
- Hot Red Chili Peppers
- 1 inch ginger, minced
- Shaoxing Wine
- Sugar
- Salt
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Zubereitung von Szechuan Long Beans
- Heat a wok or large skillet over high heat.
- Add 2 tablespoons of oil to the hot wok.
- Add 1 pound of long beans (or green beans) in batches, stir-frying until slightly softened but still crisp (about 3-5 minutes per batch). Set aside.
- Drain all but 2 tablespoons of oil from the wok.
- Add 2 cloves minced garlic, 1 inch ginger (minced), 1-2 red chilies (finely chopped, adjust to your spice preference), and 2 tablespoons of Szechuan peppercorns. Stir-fry for 30 seconds until fragrant.
- Add 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon brown sugar, and 1 tablespoon sesame oil. Bring to a simmer and cook until the sauce slightly thickens (about 1-2 minutes).
- Add the cooked long beans back to the wok and toss to coat in the sauce.
- Serve immediately over rice or noodles. Garnish with chopped scallions (optional).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
8g
Fat
82g
Carbs
5g
