Chinese Long Beans with Pickled Chili (剁椒炒豇豆 Duo Jiao Chao Jiang Dou)
Chinese Long Beans with Pickled Chili is a homey dish from Southern China. The flavor heavily depends on the pickled chili that you use. Serve it alongside rice and you will down a whole bowl of rice in no time.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 lb (~225 g ) Chinese long beans
- 4 garlic cloves
- 1 or 2 tablespoons pickled chili (剁椒)
- 1/4 lb (~110 g) ground beef
- pork
- or chicken (optional)
- Salt to taste
- 1 tablespoon vegetable oil
- 1 tablespoon water
Instructions
- 1
Wash and chop the Chinese long beans into small pieces. Peel and mince the garlic.
- 2
Heat a skillet or wok under medium-high heat. When the skillet or wok gets hot, add the 1 tablespoon of vegetable oil, followed by the minced garlic. Stir the garlic for a few seconds, then add the pickled chili, stirring to mix.
- 3
When the pickled chili become fragrant after a few seconds, add the 1/4 lb of ground beef, mixing well with the pickled chili and garlic, about 15 seconds. Lastly, add the chopped Chinese long beans, stirring and tossing until the color of the Chinese long beans changes to a darker and more mature green. Add 1 tablespoon of water and stir to mix. Cover the lid for about half a minute to further soften the green bean pieces.
- 4
Remove the lid and add salt to taste. Transfer to a plate and enjoy either warm or cold.