- Dish type
- Side dish
- Vegetable side dishes
Bright, crisp and spicy Chinese beans with crushed green peppercorns, fresh red chilli and garlic.
37 people made this
- 2 tablespoons green peppercorns
- handful coarsely chopped fresh coriander
- 1 tablespoon olive oil
- 450g (16 oz) Chinese yard-long beans
- 4 cloves garlic, finely chopped
- 1 dessertspoon dark brown soft sugar
- 1 small red chilli, seeded and finely chopped
- 2 tablespoons water
MethodPrep:10min ›Cook:3min ›Ready in:13min
- In a small bowl, using the bottom of a glass or jar, crush the peppercorns into a coarse pulp. Stir in the coriander.
- Heat oil in a large wok or frying pan over medium high heat. Stir in beans, garlic, brown sugar, chilli, peppercorns and coriander. Stir-fry for 45 seconds. Pour in the water and cover to steam for about 2 minutes. Serve immediately.
If you can't find yard-long beans at your local Chinese or Asian market, substitute green beans.
Reviews & ratingsAverage global rating:(29)
Reviews in English (25)
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 buy green peppercorns to see what the difference is!-17 Jan 2002
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 steam for 5 minutes (or so). The beans stay crunchy but are much better IMO.-07 Mar 2002
by Aspiring Chef Rita
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 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.-15 Feb 2004