Spicy Chinese Long Beans (涼拌豆角)

Happy Mother’s Day!

As the food blogosphere is filled with Mother’s day meal ideas, I’d pay a tribute to my brilliant paternal grandmother could always turn the common ingredients into a great meal.

I was very fortunately to spend quite some time living with my grandparents when I was little. I was even more fortunate to have grandparents who were both great cooks.

Unlike my grandfather who is a master with live poultry, fancy meat dishes, and delicate desserts such as this one here, grandma on the other hand was more of cook who specialized in simple and quick meals. Many of her signature dishes were either quick stir-fried dishes or cold dishes.

In honor of her great cooking and the countless meals I enjoyed when I was little, today, I am going to recreate her classic spicy Chinese long bean dish. This cold vegetarian dish is extremely easy to make yet it is so delicious that it has remained one of my all time vegetable dishes.

Spicy Chinese Long Beans

As the name suggested, Chinese long beans are long. Find out a little more about Chinese long beans here if you are not familiar with them. You can spot them in papaya salad at a Thai restaurant. They are normally sold in Chinese and Southeast Asian supermarkets in bundles.  Try to get the ones that are flexible and not too thick as the bigger ones are not as tender.

This dish is traditionally served as an appetizer and it goes well with beer in the summer time.

Now lets find out how these tasty long beans are made through the step by step illustrations:

Cut the beans into 2-3 inch long segments and boil them until just cook. Cool to room temperature.

Spicy Chinese Long Beans

Make the Sichuan spicy dressing and toss it with the cooked beans. Garnish with fresh cilantro.

Spicy Chinese Long Beans

Spicy Chinese Long Beans

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Serving Size: 3 - 4

Ingredients

  • 1lb Chinese long beans
  • For Sichuan Spicy Dressing
  • 3 tbsp Soy sauce
  • 2 – 3 tbsp hot chili oil (add more if you like it spicy)
  • 1 tsp sugar
  • 1/2 tbsp Chinese dark vinegar (or rice vinegar)
  • 1 tsp Sichuan peppercorn powder
  • 1 tsp salt
  • 1 tbsp minced garlic
  • ½ tsp sesame seeds
  • 1 tbsp each chopped scallion and chopped cilantro

Instructions

  1. Rinse the long beans and remove both ends. Cut the beans into 2-3 inch long segments. In boiling water, add 1 tbsp of salt and 1 tsp of oil.
  2. Boil the long beans until just cooked. About 5 minutes. Drain the water and cool to room temperature. Do not overcook as the beans will become soggy.
  3. To make the spicy Sichuan dressing, combine all spicy sauce ingredients in a bowl and stir to mix. This can be done in advance.
  4. Toss the cooked beans with the spicy dressing. Garnish with fresh cilantro.
http://yireservation.com/recipes/spicy-chinese-long-beans/

Spicy Chinese Long Beans

19 comments

  1. Well, Mr. Yi. I guess it is time for me to comment a little. I am a composer/pianist and was married to Chinese pop star Wei Wei for 10 years or so. I was blessed with the possibility to travel with her EVERYWHERE in China if you can believe that. MOSTLY blessed because of meeting so many wonderful people from all of China. NOT to mention, the food’s i had the pleasure of tasting. I became a pure whore! for great and authentic Chinese foods… We had girls helping us with children and cooking every day… as well as my possibilities of eating at great restaurants in all provinces of China. The girls were from Szechuan. I LOVE THAT AREA AND THAT FOOD. With the exception of some lamb in Mongolia, and the sloppy yellow small crabs served to me in Shanghai, there is just nothing like Szechuan food!!!!!! I cook a lot! I make Chinese food OFTEN when i can find fresh vegetables and/or Tofu. In fact, as a musician, I am a very good cook and do understand and appreciate Chinese food whit ALL MY HEART! :-) Your New Years cook book is excellent! yep, you know what you are doing!! Wish I had met you in New York or Beijing or SOMEWHERE and shared a meal with you. Oh, i forgot Peking Duck…IN BEIJING…fabulous. Anyway, a warm hug to you, and thank you for the recipes, many of which i DIDN’T know how to make. Respectfully, Michael J. Smith (In Sweden)…(not easy to get Chinese products here but possible if one really tries). :-)

    • Hi Michael,

      Thank you very much for the kind comment and it’s such an honor! I can tell that you are very knowledgeable in Chinese cuisine particularly in Szechuan cuisine! I hope one day I’ll be able to travel around China more extensively like you did and understand more about the regional cuisines. It’s also great to hear that you are an avid home cook. I can imagine how hard it is to get all the Chinese ingredients in Sweden. If you ever travel to New York City or if I ever come to Sweden, I’d love to meet you and talk about Chinese cuisine in person!!
      Thanks again for visiting my site!
      P.S. I remember Wei Wei being one of the most successful pop singers in China. I didn’t really grow up on her music but my parents are certainly big fans of her!

  2. I remember my aunt everytime i see this vegetable. This is really her favorite one and she almost cooks it almost everyday, not that advisable though. How to grow chinese long beans hydroponically? click here

    http://farmingeek.org/farming-how-to/how-to-start-your-hydroponic-farm/how-to-grow-chinese-long-beans-on-an-hydroponics-farm

  3. My mom loves this vegetable, she said it’s very good for your digestive system~!

    • Hey Cindh, thank you for the information I actually didnt know it was good for the digestive system. Now I am going to have more this year!! Thanks.

  4. Yi, I like this dish, especially when the beans are cooked to perfection…slightly crunchy…love the spiciness of the dressing.
    Hope you are having a great week :)

  5. this looks deceptively not spicy until I read the ingredients calling for sichuan peppercorns and chilli oil. I love it! back home my mum would stirfry long beans with spicy sambal belachan, so I can imagine that same combination of spicy working with the vegetables here!

  6. Yi, I loved this recipe. I live in Hong Kong and have this dish often here. I was just wondering how the localites make this dish….this looks yummy and something I must try!!

  7. Great tips about long beans. I’ve had them in restaurants but have never cooked them. Now I know what to look for when I go shopping. And I love the flavors in this dish! Spicy speaks to me, and this dish is certainly shouting my name! And a nice Mother’s Day tribute. Thanks for a great read.

  8. We usually stir-fry these long beans, so it is good to see another way of preparing them as a cold appetizer.

  9. This looks great Yi! I also loved my Grandma’s cooking, she used to take a lot of efforts to prepare 2 of my favorite dishes, I miss her dearly!

    I’ve never eaten long green beans this way, most give it a try very soon!

  10. No wonder you are a great cook Yi! So jealous you grew up eating yummy food your grandparents prepared. I’ve seen long green beans all the time at Asian market but I still haven’t bought them before. I should give them a try. I’ve eaten these before of course but just haven’t cooked at home yet. Thanks for the great recipe from your grandma!

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