Best Chinese Peppered Green Beans Recipes

CHINESE PEPPERED GREEN BEANS

Chinese Peppered Green Beans image

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.

Provided by HEIDI WRIGHTSMAN

Categories Side Dish Vegetables

Time 13m

Yield 6

Number Of Ingredients 8

Ingredients

2 tablespoons green peppercorns, drained
1 cup coarsely chopped cilantro
1 tablespoon olive oil
1 pound Chinese yardlong beans
4 cloves garlic, finely chopped
2 teaspoons brown sugar
1 small red chile pepper, seeded and chopped fine
2 tablespoons water

Steps:

In a small bowl, using the bottom of a glass or jar, crush the peppercorns into a coarse pulp. Stir in the cilantro.
Heat oil in a large wok or skillet over medium-high heat. Stir in beans, garlic, brown sugar, chile pepper, peppercorns and cilantro. Stir-fry for 45 seconds. Pour in the water and cover to steam for about 2 minutes. Serve immediately.

Nutrition Facts : Calories 68.7 calories, Carbohydrate 9.9 g, Fat 2.4 g, Fiber 4.3 g, Protein 2.3 g, SaturatedFat 0.3 g, Sodium 143.9 mg, Sugar 1.8 g

CHINESE PEPPERED GREEN BEANS

Chinese Peppered Green Beans image

I get a kick out of serving these long beans to those who've never seen them as they're fairly new in our supermarket. This particular recipe was in one of those Supermarket CDs.

Provided by Julie Bs Hive

Categories Vegetable

Time 4m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons green peppercorns, drained
1 cup coarsely chopped fresh cilantro
1 tablespoon olive oil
1 lb chinese yard-long beans
4 garlic cloves, finely chopped
2 teaspoons brown sugar
1 small red chili pepper, seeded and chopped fine
2 tablespoons water

Steps:

In a small bowl, using the bottom of a glass or jar, crush the peppercorns into a coarse pulp. Stir in the cilantro.
Heat oil in a large wok or skillet over medium-high heat. Stir in beans, garlic, brown sugar, chile pepper, peppercorns and cilantro. Stir fry for 45 seconds. Pour in the water and cover to steam until tender crisp, about 1-2 minutes for smaller beans and 7-9 minutes for the bigger beans depending on the size of the vegetables. Serve immediately.

Nutrition Facts : Calories 294.6, Fat 3.3, SaturatedFat 0.6, Sodium 15.8, Carbohydrate 49.7, Fiber 8.6, Sugar 1.9, Protein 18.7

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