Prep 3 mins
Cook 1 min
I get a kick out of serving these long beans to those who've never seen them as they're fairly new in our supermarket. This particular recipe was in one of those Supermarket CDs.
- 29.58 ml green peppercorns, drained
- 236.59 ml coarsely chopped fresh cilantro
- 14.79 ml olive oil
- 453.59 g chinese yard-long beans
- 4 garlic cloves, finely chopped
- 9.85 ml brown sugar
- 1 small red chili pepper, seeded and chopped fine
- 29.58 ml water
- In a small bowl, using the bottom of a glass or jar, crush the peppercorns into a coarse pulp. Stir in the cilantro.
- Heat oil in a large wok or skillet over medium-high heat. Stir in beans, garlic, brown sugar, chile pepper, peppercorns and cilantro. Stir fry for 45 seconds. Pour in the water and cover to steam until tender crisp, about 1-2 minutes for smaller beans and 7-9 minutes for the bigger beans depending on the size of the vegetables. Serve immediately.
DBF is Chinese, and we regularly go to the Chinese market, where I've seen these beans, but haven't found any direction on how to cook them...until now. I couldn't find green peppercorns, and I didn't have cilantro, otherwise followed the recipe. I added black sesame seeds and toasted sesame oil after cooking. The only thing is that I think 2 min. is way too short to cook them enough. I had to steam them for 8 min., like regular green beans, but maybe I got a tougher variety. Thanks!