How long does chinese long bean stir-fry [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can chinese long bean stir-fry [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make chinese long bean stir-fry [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is chinese long bean stir-fry [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does chinese long bean stir-fry [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

1.8K Views 10 years ago

Chinese Long Bean Stir-Fry
[Vegan]

AJ By: Anita Jacobson

Author Bio

Vegan recipes featuring unique flavors from Indonesia, China, Japan, and other Asian countries. Cook, photographer, and... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Chinese Long Bean Stir-Fry [Vegan]

Dairy Free

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... Read More

Ingredients You Need for Chinese Long Bean Stir-Fry [Vegan]

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

Order with Instacart Download Our App

How to Prepare Chinese Long Bean Stir-Fry [Vegan]

Heat oil in a wok or frying pan and stir-fry spice paste and bay leaf until fragrant, about 2 minutes.
Add the Anaheim peppers and stir until wilted, another 1 minute.
Add the snake bean and season with palm sugar and salt. Mix well.
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.
Turn off heat and serve immediately with steamed white rice.