We made these last night to go with the Mandarin Beef (which was fantastic), and coconut rice with ginger and Chinese chives. Made for a quick dinner.
Chinese Long Beans with Cracked Black Pepper
* fast FAST
* healthy HEALTHY
TOTAL TIME: 25 MIN
SERVES: 4
ingredients
* 1 tablespoon vegetable oil
* 1/2 small onion, thinly sliced
* 1 pound Chinese long beans or green beans, cut into 3-inch lengths
* 1/2 medium red bell pepper, peeled with a vegetable peeler and cut into 1/3-inch dice
* 1/2 teaspoon sugar
* 1/4 cup water
* 2 tablespoons soy sauce
* 1 teaspoon cracked black pepper
directions
1. Heat the oil in a large skillet. Add the onion and cook over moderately high heat, stirring occasionally, until lightly browned, about 3 minutes. Add the long beans and red pepper and stir-fry until the beans are slightly softened and browned in spots, about 5 minutes. Add the sugar and stir to coat. Add the water, cover and cook over moderately low heat until the water has evaporated and the beans are tender, about 5 minutes. Add the soy sauce and cracked pepper and cook for 1 minute. Transfer to a platter and serve.
Recipe by Jean-Georges Vongerichten
Chinese Long Beans with Cracked Black Pepper
* fast FAST
* healthy HEALTHY
TOTAL TIME: 25 MIN
SERVES: 4
ingredients
* 1 tablespoon vegetable oil
* 1/2 small onion, thinly sliced
* 1 pound Chinese long beans or green beans, cut into 3-inch lengths
* 1/2 medium red bell pepper, peeled with a vegetable peeler and cut into 1/3-inch dice
* 1/2 teaspoon sugar
* 1/4 cup water
* 2 tablespoons soy sauce
* 1 teaspoon cracked black pepper
directions
1. Heat the oil in a large skillet. Add the onion and cook over moderately high heat, stirring occasionally, until lightly browned, about 3 minutes. Add the long beans and red pepper and stir-fry until the beans are slightly softened and browned in spots, about 5 minutes. Add the sugar and stir to coat. Add the water, cover and cook over moderately low heat until the water has evaporated and the beans are tender, about 5 minutes. Add the soy sauce and cracked pepper and cook for 1 minute. Transfer to a platter and serve.
Recipe by Jean-Georges Vongerichten
You only live once . . . but if you do it right once should be enough! 
