Chinese Peppered Snake Beans


32 people made this

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


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

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.

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. 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! - 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

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