Prep: 10 min

Cook: 3 min

INGREDIENTS

• 2 tablespoons green peppercorns, drained
• 1 cup coarsely chopped cilantro
• 1 tablespoon olive oil
• 1 pound Chinese yardlong beans
• 4 cloves garlic, finely chopped
• 2 teaspoons brown sugar
• 1 small red chile pepper, seeded and chopped fine
• 2 tablespoons water

DIRECTIONS

1. In a small bowl, using the bottom of a glass or jar, crush the peppercorns into a coarse pulp. Stir in the cilantro.
2. 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.