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| − | == Description == |
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Bright, crisp and spicy with crushed [[green peppercorns]], fresh [[chile de arbol|red chile pepper]] and [[garlic]], these [[green bean]]s will add lots of flavor and color to your meal. If you can't find Chinese yardlong or 'snake' beans, then regular [[green bean]]s will do just fine." |
Bright, crisp and spicy with crushed [[green peppercorns]], fresh [[chile de arbol|red chile pepper]] and [[garlic]], these [[green bean]]s will add lots of flavor and color to your meal. If you can't find Chinese yardlong or 'snake' beans, then regular [[green bean]]s will do just fine." |
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* Original recipe yield: 6 servings. |
* Original recipe yield: 6 servings. |
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== Directions == |
== Directions == |
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| − | # Crush [[pepper]]corns into plup |
+ | # Crush [[pepper]]corns into plup, stir into the [[cilantro]] |
| − | # Bring [[oil]] to boil in a wok |
+ | # Bring [[oil]] to boil in a wok, add beans, [[garlic]], [[pepper]], [[brown sugar]], [[pepper]]corn pulp, and [[cilantro]]. |
# Cook for approx 45 minutes. |
# Cook for approx 45 minutes. |
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Latest revision as of 23:44, 4 June 2013
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."
- Original recipe yield: 6 servings.
Ingredients
- 2 tablespoons green peppercorns, drained
- 1 cup coarsely chopped cilantro
- 1 tablespoon olive oil
- 1 pound Chinese yard-long beans
- 4 cloves garlic, finely chopped
- 2 teaspoons brown sugar
- 1 small red chile pepper, seeded and chopped fine
- 2 tablespoons water
Directions
- Crush peppercorns into plup, stir into the cilantro
- Bring oil to boil in a wok, add beans, garlic, pepper, brown sugar, peppercorn pulp, and cilantro.
- Cook for approx 45 minutes.