Ingredients
-
2
-
1 1/2
-
1
-
2
-
1
-
1
-
1
-
1/8
-
-
-
-
-
-
-
Directions
Szechuan Long Beans, i love finding these beans in the local vietnamese market, but if you can’t get them you can substitute green beans, Parboiled quickly, used sake instead of shaoxing wine. Used 1 tsp of red pepper flakes and 1/2 tsp of red chili garlic bean paste. I would reduce the heat, as this was pretty spicy… 🙂 Trial and Error, very good the fresh ginger really counter acts the spiciness. Thank you for posting., Parboiled quickly, used sake instead of shaoxing wine. Used 1 tsp of red pepper flakes and 1/2 tsp of red chili garlic bean paste. I would reduce the heat, as this was pretty spicy… 🙂 Trial and Error, very good the fresh ginger really counter acts the spiciness. Thank you for posting.
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Steps
|
1
Done
|
Heat Wok on High. |
|
2
Done
|
Add Oil, Until Hot. |
|
3
Done
|
Add Long Beans in Batches and Stir Fry Until Softened, Set Aside. |
|
4
Done
|
Drain All but 2 Tbsp Oil in Wok. |
|
5
Done
|
Add All Ingredients Until Sauce Thickens. |
|
6
Done
|
Add Long Beans and Serve. |
