Wokked Long Beans with Dried Red Chilies

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SourceGlenn Chu
Prep time
5 minutes
Cooking time
30 minutes
Total time
35 minutes


Wokked Long Beans with Dried Red Chilies


1⁄2 c
olive oil
12 oz
long beans, ends trimmed, cut into 2-inch lengths
dried red chilies
1 t
minced garlic
1 t
szechwan peppercorns (optional)
2 T
japanese soy sauce
1 t
kosher salt
1⁄2 t
sesame oil


Heat a wok or large sauté pan over medium-high heat for 1 minute then add the chili peppers, turn heat down and the chili’s will give off a nutty aromatic smell. Add the oil and heat just to the smoking point, about 1 minute. Add the beans, making sure to distribute evenly in the pan, and cook, undisturbed, 1 minute. Take the beans out and drain the oil. In a sauté pan or wok, add the chilies, garlic and Szechuan peppercorns and cook until the garlic is lightly browned, about 2 minutes. Add the salt, soy sauce and sesame oil; cook until the beans are tender and slightly wrinkled, about 2 minutes.


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