Peppered Long Beans Posted by Olga at 8/6/02 7:58:05 am Chinese long beans are about 1 to 3 feet long and taste like green beans without strings. They're sold year-round in approximately 1-pound bunches. They come in either light or dark green. I like the dark green ones, the more tender of the two. Cook as you would green beans. Serves 4 2 cups chicken broth 2 tablespoons distilled white vinegar 1 tablespoon soy sauce 2 tablespoon sesame oil 1 tablespoons Szechuan peppercorns, slightly crushed 1/8 teaspoon freshly ground pepper Dash Tabasco 1 pound Chinese long beans, rinsed and ends trimmed In a large skillet, bring all of the ingredients, except the beans, to a boil; continue to boil until reduced by half. Add the beans, cover, and cook for 2 minutes. Remove the cover; continue to cook over medium heat, stirring occasionally, until the beans are tender yet still crisp, about 5 minutes. Transfer the cooked beans to a serving dish. Continue to cook the liquid in the skillet until it is reduced to 1/3 cup. Pour the sauce over the beans and serve immediately.