Peppered Long beans
Peppered Long Beans
Posted by Olga 8/6/02 7:58:05 am
Chinese long beans are about 1 to 3 feet long and taste like
green beans without strings.
They’re sold year-round in
approximately 1-pound bunches.
They come in either light or dark
green.
I like the dark green ones, the more tender of the two.
Cook
as you would green beans.
Serves 4
2 cups chicken broth
2 tablespoons distilled white vinegar
1 tablespoon soy sauce
2 tablespoon sesame oil
1 tablespoons Szechuan peppercorns, slightly crushed
1/8 teaspoon freshly ground pepper
Dash Tabasco
1 pound Chinese long beans, rinsed and ends trimmed
In a large skillet, bring all of the ingredients, except the
beans, to a boil; continue to boil until reduced by half.
Add the
beans, cover, and cook for 2 minutes.
Remove the cover; continue to
cook over medium heat, stirring occasionally, until the beans are
tender yet still crisp, about 5 minutes.
Transfer the cooked beans to a serving dish.
Continue to cook
the liquid in the skillet until it is reduced to 1/3 cup.
Pour the
sauce over the beans and serve immediately.