4 Serves
20 Mins
4 g
24 g
8 g
Wash and trim the long beans, then cut them into 3-inch segments using a chef's knife on a cutting board.
Ingredients, vitamins, and health benefits
Long Beans
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SlovakianVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
3 µg / 400 µgCalcium
29 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
5 mg / 420 mgPhosphorus
41 mg / 1,250 mgPotassium
20 mg / 4,700 mgSodium
600 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
8 g / 28 gSugar
6 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Heat vegetable oil in a wok or large skillet over high heat until shimmering.
Add the long beans to the hot wok and stir-fry until they are blistered and tender-crisp, approximately 8-10 minutes.
Toss in the Sichuan peppercorns and soy sauce, stir-frying for an additional 3 minutes to coat the beans evenly before serving.
Vegetable Oil
Sichuan Peppercorns
Soy Sauce
Vitamin E
1 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
3 µg / 400 µgCalcium
29 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
5 mg / 420 mgPhosphorus
41 mg / 1,250 mgPotassium
20 mg / 4,700 mgSodium
Fiber
8 g / 28 gSugar
6 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
20
g179
g7
g
Chinese
ItalianZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgAlcohol
0 g