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Peppered long beans
Date: September 27, 2006
Send by Olga at formulagoldmine.com 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 normal 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 average 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 normal cup. Pour the sauce over the beans and serve immediately.