Spicy Dry-Fried Long Beans (Xiang La Chang Jiang Dou)
香辣过瘾的长豇豆 · pan chinese cuisine
This home-style dish uses the classic dry-frying technique: the beans are flash-fried until blistered, then tossed with chili and garlic. The author suggests choosing long beans with plump, smooth skins — overly mature beans won't stay crisp.
Colm ByrneIrish guy in Boston who makes a mean stew and a questionable attempt at pho. Weekend baker, weekday pasta-and-frozen-peas guy. Honest recipes only.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- 0.5(Main ingredients only; seasoning not counted)
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
17.64 oz — rinsed, trimmed, and snapped into 6-7 cm lengths
as needed
garlic (minced, for finishing)蒜末
as needed
Techniques you'll use
- Deep-frying ↗
Cook food fully submerged in hot oil for crisp crust and moist interior.
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
- 1
Step 1
Rinse the fresh long beans under cold water. Pinch off the ends and snap them into 6-7 cm (about 2.5-3 inch) lengths. Drain well and set aside in a clean container.
✅ Done when: The beans are rinsed, trimmed, snapped into even segments, and drained of excess water.
- 2
Step 2
The seasonings matter here — the author uses bird's eye chilies for heat. If you love spice, add a little Sichuan peppercorn as well.
✅ Done when: The chilies (and optional Sichuan peppercorn) are prepped and ready to use.
Fry the long beans: use a generous amount of oil and heat it to about 70% heat (around 200°C / 390°F, shimmering but not smoking). Add the beans and fry until the surfaces blister into a tiger-skin pattern, then remove. This helps them absorb flavor later.
✅ Done when: The bean surfaces show blistered, tiger-skin-like patches.
Leave some oil in the wok. First stir-fry the chilies and minced garlic until fragrant, then add the fried beans and toss quickly to combine evenly.
✅ Done when: The aromatics smell fragrant and the beans are evenly coated with the chili and garlic.
Season with a little light soy sauce and chicken bouillon, stir-fry over high heat a few times until the flavor is absorbed, then plate.
✅ Done when: The beans are evenly seasoned and flavored throughout, ready to serve.