Chinese Peppered Green Beans

18 Reviews

Prep: 10 min
Cook: 3 min
Ready In: 13 min

“Bright, crisp and spicy with crushed green peppercorns, fresh red chile pepper and garlic, these green beans will add lots of flavor and color to your meal. If you can't find Chinese yardlong or 'snake' beans, then regular green beans will do just fine.” - by HEIDI WRIGHTSMAN

Directions

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 for about 2 minutes. Serve immediately.

Reviews (18)

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KDOLTZ

Jan. 25, 2004

"I have to confess. I didn't have green peppercorns. I just used a lot of freshly ground black pepper. THE BEANS WERE AMAZING !! I used the leftovers in a stir-fry the next day. I can't wait to..." See more buy green peppercorns to see what the difference is!"

GZOLLINGER

Jan. 25, 2004

"I was looking for these asian beans, and these were great. I followed the recipe the first time and felt they weren't done enough. Since then I have made them many times but fry for 5 minutes and st..." See moreeam for 5 minutes (or so). The beans stay crunchy but are much better IMO."

Aspiring Chef Rita

Nov. 14, 2004

"Yowza!!! The submitter of this recipe (Annabel) is going to cringe when she reads that I tried this will canned french style green beans - but that was all I had - couldn't get to the store for fresh..." See more beans and I wanted to jazz up canned beans. I have a few recipes that do that but I decided to try this. I used all the ingredients Annabel suggested - I ended up grinding the peppercorns with dried cilantro with my mortar (again-all I had at the time). Then I heated up the oil, added everything except for the drained canned beans - sauteed everything for 60 sec., then added the beans and heated through. No one suspected they were canned and everyone loved them. I ended up admitting I used canned and shared the recipe. Annabel, I will do you justice and do this again using the real thing next time. This is a keeper."

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