Long Bean Stir-Fry Recipe

Name: Long Bean Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 Chinese dried mushrooms (wood-ear type); 1 bunch Chinese long beans, about 12 ounces; 2 ounces Sichuan preserved vegetable, about 1/4 cup; 1/2 Chinese sausage (lop chong); 2 ounces pork butt; 1/2 teaspoon salt; 2 teaspoons thin soy sauce; 1 1/2 teaspoons Shao Hsing rice cooking wine; 1 teaspoon sesame oil; 1 teaspoon ground white pepper; 3/4 teaspoon sugar; 4 tablespoons vegetable oil; 1/4 cup thinly sliced scallions; 1/4 cup cilantro sprigs

Servings: persons

8 Chinese dried mushrooms (wood-ear type)
1 bunch Chinese long beans, about 12 ounces
2 ounces Sichuan preserved vegetable, about 1/4 cup
1/2 Chinese sausage (lop chong)
2 ounces pork butt
1/2 teaspoon salt
2 teaspoons thin soy sauce
1 1/2 teaspoons Shao Hsing rice cooking wine
1 teaspoon sesame oil
1 teaspoon ground white pepper
3/4 teaspoon sugar
4 tablespoons vegetable oil
1/4 cup thinly sliced scallions
1/4 cup cilantro sprigs

1
In a medium bowl, soak the mushrooms in 1/2 cup cold water for 30 minutes or until softened.
2
Drain and squeeze dry (reserve the soaking liquid for use in soups).
3
Cut off and discard the stems and mince the caps.
4
Wash the long beans in several changes of cold water and drain thoroughly in a colander until dry to the touch.
5
Cut into 1/4-inch-long pieces to make about 3 cups.
6
Rinse the preserved vegetable in cold water until the red chili-paste coating is removed and pat dry.
7
Finely chop to make about 1/3 cup.
8
Chop the Chinese sausage into 1/4-inch pieces.
9
Dice the pork into 1/4-inch-pieces and sprinkle with 1/4 teaspoon salt.
10
Stir to combine and set aside.
11
In a small bowl, combine the soy sauce, rice wine, sesame oil, pepper, 1/2 teaspoon sugar and 1/8 teaspoon salt; set aside.
12
Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking.
13
Add 1 tablespoon vegetable oil, sausage and pork and stir-fry 1 minute.
14
Transfer to a plate.
15
Add the 1 tablespoon oil and mushrooms to the wok and stir-fry 1 minute.
16
Add the remaining 1/8 teaspoon salt and remaining 1/4 teaspoon sugar and stir-fry another minute.
17
Remove the mushrooms from the wok and add to the sausage mixture.
18
Add the remaining 2 tablespoons vegetable oil and the green beans to the wok and stir-fry 1 minute.
19
Cover for 20 seconds.
20
Uncover, add 2 tablespoons water and stir-fry 10 seconds.
21
Cover and cook 30 seconds.
22
Return the sausage mixture and the preserved vegetable to the wok along with the scallions, cilantro sprigs and soy sauce mixture.
23
Stir-fry 1 to 2 minutes or until the vegetables are just tender.
24
Serve immediately.

269

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 Chinese dried mushrooms (wood-ear type), 1 bunch Chinese long beans, about 12 ounces, 2 ounces Sichuan preserved vegetable, about 1/4 cup, 1/2 Chinese sausage (lop chong), and more.

Yes, Long Bean Stir-Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Long Bean Stir-Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions