Dry-Fried Long Beans (Szechuan Style)

Dry-Fried Long Beans (Szechuan Style)

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  • Prep Time


  • Total Time


  • Servings



  • 200

    - 200g to 250g long beans, cut approximately 2-inches lengths and DRIED on a towel

  • 1

    - 1 handful dried scallops, soaked for 10mins in water (I used baby scallops)

  • 2

    - 2 cloves garlic, minced

  • 1

    - 1 red chilli, sliced thinly

  • 2

    - 2 tbsp sambal* or chilli paste

  • - Splash of kicap manis for colour (you can use dark soy sauce too ... use sparingly)

  • - Salt to taste

  • - Dash of sugar (optional)


1. In a skillet or wok, add about 3 tbsp vegetable oil. When it is smoking hot, add in long beans. This is when you'll regret not drying them as instructed because you'll be getting splashed with hot oil! 2. Fry the beans till them take on a wrinkly, blistered appearance. If your oil is smoking hot, this will be quick. Remove from the skillet and leave the beans to drain on a paper serviette. 3. In the same skillet, add in the garlic and chilli slices, and fry briefly. Add sambal or chilli paste. Add in softened scallops (not the soaking water). Stirfry briefly. Add a splash of kicap manis (or dark soy sauce). 4. Now return the long beans to the skillet. Give them a quick stirfry and add salt (and sugar, if using) to taste. Dish up and serve.


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