Chinese Long Bean and Baby Bok Choy Stir-Fry

The Japones Chile (Capsicum Annuum) is similar in appearance to the De Arbol. Though the walls of the Japones are thicker. Dried Japones Chiles are medium hot and good with Asian dishes. On the heat scale, this chile is 5-6. Scoville heat units 15,000 to 35,000.

Suggested Use:
Japones Chiles are medium hot and frequently found in spicier Asian and Oriental dishes. Used in Thai Basil Curry dishes and Hot Peanut Sauces. Crush a few pods and add them to your next stir fry.

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1 pound Chinese long beans, cut in thirds
1 pound baby bok choy
2 dried japones chiles
1 Tbsp. sesame seeds
1 tsp. peanut oil
1/2 tsp. sesame oil
2 Tbsp. soy sauce
salt and pepper to raste


Cut off the bottom half of the stem from the Baby Bok Choy, then cut the cabbage in half lengthwise. Blanch the Bok Choy, remove and set aside. Steam the Chinese long beans until al dente and combine with the Baby Bok Choy.

Heat the peanut and sesame oils in a hot wok pan. Add the vegetables and japones chiles. Stir-fry the vegetables for 2 minutes. Add the soy sauce and sesame seeds. Season with salt and pepper.

Serve with Yakisoba noodles.

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