Traditional Food Recipes! Your complete guide to traditional food and traditional recipes. Traditional Afghan, African, Amish, Asian, Cajun, Caribbean, Chinese, Croatian, Dutch, English, French, German, Austrian, Greek, Hungarian, Indian, Indonesian, Irish, Italian, Japanese, Jewish, Korean, Mennonite, Mexican, Middle Eastern, Native American, Oceanian, Pennsylvania Dutch, Philippine, Polish, Portuguese, Russian, Scandinavian, South American, Southwestern, Spanish, Swiss, Tex Mex, Thai, Ukrainian, Vietnamese and Welsh.
Peppered Long Beans
Posted by Olga at recipegoldmine.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 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.
