Snake Beans in Spicy Bean Paste Stir-Fry

This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing alot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.

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1 lb snake beans, rinsed and sliced into 3 inch pieces
4 cloves garlic, minced
3-4 chilaca chile peppers, sliced
2 tablespoons Yuen Chun spicy taucu (bean paste) sauce
1/2 teaspoon light soy sauce or to taste


Firstly, blanch the snake beans in lightly salted water for about 1-2 minutes. Once slightly softened, remove from water and drain. It is up to you how firm you like your beans to be so adjust accordingly.

Heat up your wok until almost smoking. Add about 3 tablespoons of oil. Swirl to coat. Turn heat to low. Add garlic and chile peppers. Fry until aromatic. Add bean paste. Be careful as it may splatter hence keep the heat low.

Add in the blanched beans from earlier. Add soy sauce. Stir to coat well. Turn heat to high. Stir around briskly to coat again. Add about 3 tablespoons of water and turn heat to medium. Cover for a quick minute and allow to simmer. Remove cover and do a taste test, add more soy if desired.

Turn heat to high and give it a last stir. Remove from heat and serve immediately with steamed rice.

From smoky