Chinese peppered yard-long beans

    13 min

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

    37 people made this

    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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    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  (Review from Allrecipes US | Canada)


    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  (Review from Allrecipes US | Canada)


    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  (Review from Allrecipes US | Canada)