Vegan Sichuan Beans with Ginger and Garlic

Ispired by: FineDining Lovers


  • 3 tbsp Oil, peanut

  • 500 g Beans, Chinese long beans

  • 3 cloves Garlic, chopped

  • Ginger piece, fresh, peeled, grated

  • 1 tbsp chili, paste

  • 2 tbsp Soy, soy

  • 2 pinch sugar

  • cilantro fresh leaves


  • Chop the beans into 4 cm/2 " lengths.

  • Heat the oil in a large pan or skillet, add the beans and stir-fry for 3-4 minutes or until they start to soften.

  • Add the garlic and chili paste and fry for 20 seconds then stir in the soy sauce, sugar, salt and ground black pepper.

  • Garnish with cilantro.

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