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Peppered Long Beans


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.


  • 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


  1. In a large skillet, bring all of the ingredients , except the beans, to a boil; continue to boil until reduced by half.
  2. Add the beans, cover, and cook for 2 minutes.
  3. Remove the cover; continue to cook over medium heat, stirring occasionally, until the beans are tender yet still crisp, about 5 minutes.
  4. 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.

Serves 4.

Posted by Olga at Recipe Goldmine 8/6/02 7:58:05 am.

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