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