Dry-Fried Long Beans

干煸豆角

Dry-Fried Long Beans — SichuanChongqing home cooking.

Ingredients

• green long beans (Chinese yard-long beans)
• doubanjiang (spicy fermented broad bean paste)
• garlic (minced)
• dried chili (crushed, optional for heat)
• light soy sauce

Instructions

1. Trim ends and cut beans diagonally into 4-cm lengths. Rinse and pat *completely* dry — no dampness allowed. (Beans look matte, no water beads on surface)
2. Heat wok over medium-low. Add 1.5 tbsp neutral oil. Add beans in single layer — cook undisturbed 3 minutes until edges blister and color deepens to jade-green. (Surface shows tiny, translucent blisters; color intensifies)
3. Flip beans, repeat 3 minutes. Then stir-fry 2 more minutes until uniformly wrinkled and slightly shriveled — they should weigh ~25% less. (Beans look leathery, slightly coiled, with matte finish)
4. Push beans to sides. Add doubanjiang, garlic, and dried chilies to center. Toast 45 seconds until oil turns brick-red and fragrance blooms. (Oil separates and glows deep red around paste)
5. Mix everything together. Add light soy sauce. Stir-fry 1 minute on high heat until beans glisten and sauce clings tightly. (Each bean coated in thin, glossy, reddish-brown film)