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Sichuan Beans

Source: The Heritage of Chinese Cooking
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Active Time:  20 Minutes
Total Time:  40 Minutes
  Serves 6
This unusual-shaped bean is an ancient Chinese vegetable. It is a long (15-inch), thin, round bean, olive green in color with a "meatier" softer texture and stronger flavor than the green bean. The southern Chinese eat the young bean whole or simply snapped in half. The northerners use the vegetable dried.
6 oz finely ground pork
For Marinade:
1/2 teaspoon cornstarch
1 tablespoon dark soy sauce
1 teaspoon sugar
2 pinches of white pepper

2 cups peanut oil
1 pound green beans, French beans or Chinese yardlong (snake) beans, topped and tailed (or snap the yardlong bean into 4-inch/10-cm lengths)
1/4 teaspoon salt
1 tablespoon dried shrimp (har mai) (available at Chinese stores), soaked for 1 hour in warm water, drained and minced (finely chopped)
3 cloves garlic, crushed
1 1/2 tablespoons preserved Sichuan preserved vegetables (jar choi) (available at Chinese stores)
2 teaspoons chili bean paste (available at Chinese stores)
1 red chili pepper, finely chopped, for garnish
Sichuan Beans Recipe at
Place the ground pork in a bowl, add all of the marinade ingredients and mix well. Set aside.

Heat the groundnut oil in a wok until moderately hot. Deep-fry the beans in 3 batches until the skins begin to wrinkle and the beans are softened (about 3 minutes). Remove and drain well. Pour off most of the oil from the wok, leaving about 1 tablespoon behind.

Heat the remaining peanut oil. Add the pork and quickly stir-fry over high heat with the salt, dried shrimp, garlic, preserved Sichuan vegetable, and chili bean paste. Stir-fry until the meat changes color from pink to white, about 2 minutes. Return the beans to the wok and toss until well combined and heated through. Serve, either hot or cold, garnished with the chopped red chili pepper.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 229
Fat. Total: 19g
Fiber: 3g
Carbohydrates, Total: 9g
Sodium: 199mg
% Cal. from Fat: 75%
Cholesterol: 21mg
Protein: 7g
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