2 tablespoons green peppercorns, drained1 cup coarsely chopped cilantro1 tablespoon olive oil1 pound Chinese yardlong beans4 cloves garlic, finely chopped2 teaspoons brown sugar1 small red chile pepper, seeded and chopped fine2 tablespoons waterIn a small bowl, using the bottom of a glass or jar, crush the peppercorns into a coarse pulp. Stir in the cilantro. Heat oil in a large wok or skillet over medium-high heat. Stir in beans, garlic, brown sugar, chile pepper, peppercorns and cilantro. Stir-fry for 45 seconds. Pour in the water and cover to steam for about 2 minutes. Serve immediately.
Amount Per Serving Calories: 69 | Total Fat: 2.4g | Cholesterol: 0mg Powered by ESHA Nutrient Database
Servings Per Recipe: 6
Amount Per Serving
Calories: 69
Total Fat: 2.4g
Cholesterol: 0mg
Sodium: 144mg
Total Carbs: 9.9g
Dietary Fiber: 4.3g
Protein: 2.3g
VIEW DETAILED NUTRITION
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