Chinese Peppered Long Green/Purple Pod Beans


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


1. In a small bowl, using the bottom of a glass or jar, crush the peppercorns into a coarse pulp.
2. Stir in the cilantro.
3. Heat oil in a large wok or skillet over medium-high heat.
4. Stir in beans, garlic, brown sugar, chile pepper, peppercorns and cilantro.
5. Stir fry for 45 seconds.
6. 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.

Stir Fried Yard-Long Beans With Pork and Pressed Tofu

  • 1 tablespoon light soy sauce
  • 2 tablespoons cornstarch
  • 1 small yellow onion, peeled and sliced thinly
  • 3-4 tablespoons peanut oil
  • 1 tablespoon fermented black beans, lightly crushed
  • 3 large garlic cloves, cut into thin shreds
  • 1/2 inch fresh ginger, peeled, and shredded into very thin slivers
  • 1 tablespoon light soy sauce
  • 1/2 lb pressed tofu, cut into similar sized slices as pork
  • 1/4 teaspoon toasted sesame oil
  • 1/2 small red bell pepper, cut into very thin, 2-inch long slices
  • 3/4 lb lean pork loin chop, trimmed of fat and cut into 1/4-inch wide by 1-inch long by 1/4-inch thick slices
  • 3/4 lb green beans, ends trimmed and cut on the bias into 2 1/2-inch lengths (Chinese yard-long beans)

Mix meat and first amount and soy sauce together and toss with cornstarch until liquids thicken and are clinging to the meat. Set aside to marinate for twenty minutes, preferably while you prepare the rest of the ingredients.

1. Heat wok until it is smoking. Add peanut oil, and allow to heat for another thirty seconds, or until oil ripples and shimmers.

2. Add onion, black beans, and ginger and stirfry for about a minute, or until very fragrant. Add garlic and mushrooms, and stir fry for another minute. Add meat, reserving any marinade that is not clinging to the meat. Spread meat into a single layer onto the bottom of the wok and allow to sit undisturbed to brown for about a minute or so. Add tofu to wok. Stir fry until most of the pink is gone from the meat.

3. Deglaze wok where marinade has clung to the sides and bottom and browned with tofu, stir rapidly to scrape up marinade bits. Add beans, and stir fry for another minute to minute and a half, or until meat is done.

4. Add bell pepper, stir fry thirty seconds, then remove from heat and drizzle in sesame oil, stirring well to combine.

Turn out into a heated platter and serve with steamed jasmine rice.

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