Chinese peppered yard-long beans

    Chinese peppered yard-long beans


    32 people made this

    About this recipe: Bright, crisp and spicy Chinese beans with crushed green peppercorns, fresh red chilli and garlic.

    Serves: 6 

    • 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

    Prep:10min  ›  Cook:3min  ›  Ready in:13min 

    1. In a small bowl, using the bottom of a glass or jar, crush the peppercorns into a coarse pulp. Stir in the coriander.
    2. 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.

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