Chinese Peppered Snake Beans
Bright, crisp and spicy snake beans with crushed green peppercorns, fresh red chilli and garlic. This recipe works well for any green beans.
Ingredients
Serves: 6
- 2 tablespoons green peppercorns
- handful coarsely chopped fresh coriander
- 1 tablespoon olive oil
- 450g snake beans
- 4 cloves garlic, finely chopped
- 2 teaspoons dark brown soft sugar
- 1 small red chilli, seeded and finely chopped
- 2 tablespoons water
Directions
Preparation:10min ›
Cook:3min ›
Ready in:13min
- Grind or crush the peppercorns coarsely. 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.
Similar Recipes
Reviews (5)
Something else. 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. - 29 Sep 2008
Used different ingredients. 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 coriander 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. - 29 Sep 2008
Used different ingredients. I added some hot mustard at the very end of this recipe to balance the sweetness a bit. Served this as a side dish at a party and everyone wanted the recipe. - 29 Sep 2008
Write a review