Chinese Peppered Snake Beans

  • 5reviews
  • 12saves
  • 13min

Bright, crisp and spicy snake beans with crushed green peppercorns, fresh red chilli and garlic. This recipe works well for any green beans.

HEIDI WRIGHTSMAN

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 

  1. Grind or crush the peppercorns coarsely. 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.

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Reviews (5)

Melanie C.
by
2

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

GINAH1
by
0

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

TARDSPASM
by
0

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

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