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one green planet

Transform Chinese long beans and peppers into a flavorful dish with this stir-fry recipe! The vegetables are cooked in a spice paste made from peppers, shallots, garlic, nuts, and ginger and the coconut milk create a tasty broth. Serve with a piece of crunchy bread so that you can soak up all of the deliciousness!

Chinese Long Bean Stir-Fry [Vegan]

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Cooking Time



For the Stir-Fry:

  • 2 tablespoons oil
  • 1 bay leaf
  • 2 red Anaheim peppers, thinly sliced diagonally
  • 10.5 ounces snake bean, cut into 2-inch pieces
  • 1 teaspoon palm sugar
  • 1 teaspoon salt
  • 1 cup coconut milk

For the Spice Paste:

  • 3 shallots
  • 3 garlic cloves
  • 4 red cayenne pepper
  • 1 red Anaheim pepper
  • 2 candlenuts or macadamia nuts
  • 1 small piece of ginger


  1. Heat oil in a wok or frying pan and stir-fry spice paste and bay leaf until fragrant, about 2 minutes.
  2. Add the Anaheim peppers and stir until wilted, another 1 minute.
  3. Add the snake bean and season with palm sugar and salt. Mix well.
  4. Pour the coconut milk and bring to a boil. Keep cooking until the sauce is slightly reduced and some oily sheen has formed, about 5 minutes.
  5. Turn off heat and serve immediately with steamed white rice.


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