7 Reviews

This is a terrific recipe. I also used green beans, and substituted cooking sherry for the rice wine, and dried chili peppers for the fresh ones. I found this really worked, my family really enjoyed it and I was impressed with the full flavour that it offered. In the future I would use half the sherry as it had a very strong flavour, but all in all I was extremely satisfied and might just make it again tonight! Thanks for sharing!

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Patti-atti January 14, 2005

Parboiled quickly, used sake instead of shaoxing wine. Used 1 tsp of red pepper flakes and 1/2 tsp of red chili garlic bean paste. I would reduce the heat, as this was pretty spicy... :) Trial and Error, very good the fresh ginger really counter acts the spiciness. Thank you for posting.

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Tarteausucre August 18, 2009

Yum!

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Vicki in AZ February 11, 2009

This recipe is a keeper, especially with my garden producing more beans than I can handle. I parboiled the beans and used far less oil than called for. They browned nicely and with the addition of hot chili oil they were out of this world.

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Starfan July 29, 2005

thanks so much for this delicious side dish! I only sauteed the long beans in 2 TB oil (I have a deepfrying-phobia) and it turned out very good. Other than that I followed the recipe to the T. I used Thai chilli. Best of all, this is really easy and quick to prepare.

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WaterMelon April 21, 2005

I blanched rather than fried the beans initially. I also used chicken stock rather than wine. We LOVE this. Just like they have on the buffet that my mother loves so much. We will be making these often.

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riffraff January 17, 2005

I had to use regular green beans but I will be watching or the next time the long ones are here to make this again. Excellent recipe. I used 3 hot peppers and Marsala wine (it is sweet so I cut the sugar to 1/2 tsp) I call this a "WAKE UP BEANS" recipe - excellent flavor. I seved them with baby carrots, new potatoes and glazed chicken - excellent dinner Thanks Chia

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Bergy February 18, 2003
Szechuan Long Beans