Long Bean Stir Fry Recipe

i just made this long bean stir fry and let me tell you, the mix of crunchy beans, garlic, and a bit of red chili totally blew my mind, it tasted like a flavor explosion i couldnt get enough of.

I love how my Long Bean Stir Fry brings together crunchy long beans, minced garlic, and a hint of red chili with a splash of oyster and soy sauces. I think the combo of sugar and green onions gives it real nutritional punch and a balanced flavor that feels just right.

Ingredients

• Long beans are high in fiber, vitamins, and add a satisfying crisp texture.
• Garlic packs a punch of bold flavor and essential antioxidants for immunity.
• Red chili offers sparkling heat; perfect for turning a mild dish into a fiery delight.
• Oyster sauce brings savory, slightly sweet notes that balance the dish’s saltiness.
• Green onions add freshness, crunch, and a mild bite to round out flavors.

Ingredient Quantities

• 300 grams long beans, trimmed and cut into 2 inch pieces
• 3 cloves garlic, minced
• 1 medium red chili, sliced (optional – adjust based on how spicy you want it)
• 2 tablespoons vegetable oil
• 1 tablespoon oyster sauce
• 1 tablespoon light soy sauce
• 1 teaspoon sugar
• Salt to taste
• 1/4 cup water or chicken broth
• 2 green onions, chopped

How to Make this

1. Heat up 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.

2. Toss in the minced garlic and sliced red chili and stir fry them for about 30 seconds until they smell really good.

3. Add the long beans into the pan and cook them for about 2-3 minutes until they start to get a little soft but still crunchy.

4. Pour in 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, and sprinkle in 1 teaspoon of sugar; stir everything together so the beans get evenly coated.

5. Add 1/4 cup water or chicken broth and let it simmer for another 3-4 minutes so the beans finish cooking.

6. Taste the dish and add a pinch of salt if needed to suit your flavor.

7. Mix in 2 chopped green onions and give the stir fry one final toss before turning off the heat.

8. Remove the pan from the heat and serve your long bean stir fry hot. Enjoy!

Equipment Needed

1. A large wok or skillet for stir frying
2. A chef’s knife to chop garlic, chili, and green onions
3. A cutting board to prep your veggies
4. Measuring spoons and a measuring cup to get the sauce right
5. A spatula or stirring spoon to mix everything well
6. A stove to heat up your wok or skillet

FAQ

• Q: Can I use water instead of chicken broth?
  A: Yeah, sure, water is totally fine but using chicken broth adds extra flavor so its up to you.
• Q: How much spice is in this recipe?
  A: Its mildly spicy but you can adjust the red chili amount if you dont like it too hot.
• Q: Do I really need to cut the long beans into 2 inch pieces?
  A: Not really, you can cut them smaller if you prefer softer beans or larger if you want more crunch.
• Q: Can I add other ingredients to make it a main dish?
  A: Yep, adding tofu or some meat can turn it into a full meal if you want extra proteins.
• Q: What can I use if I dont have oyster sauce?
  A: You can try a little bit of hoisin sauce or even a mix of soy sauce with a pinch of sugar to mimic the flavor.

Long Bean Stir Fry Recipe Substitutions and Variations

• If you dont have long beans try using green beans or yardlong beans instead
• If oyster sauce is hard to find, hoisin sauce or a mix of soy sauce and a pinch of sugar can work
• If you’re out of light soy sauce, use regular soy sauce but you might need to cut back on added salt
• If chicken broth isn’t available, vegetable broth or even water with a bit extra seasoning will do the trick

Pro Tips

1. Make sure you let your oil heat up really good before you toss in the garlic and chillies because if they hit the oil too soon they can burn and turn bitter which ruins the flavor.
2. When stir frying the long beans try not to overcook them; you want them to be tender yet still have a bit of crunch. Overdoing it can make them mushy and bland.
3. Instead of just water, consider using chicken broth if you have it. It adds extra flavor without extra fuss and really makes the sauce pop.
4. Toss in the green onions right at the end of cooking so they keep their bright, fresh taste instead of getting wilted by the heat.
5. A little extra pinch of salt at the end can really help round out all the flavors so be sure to taste it before serving.