Reviewed: Jan. 23, 2012

These were very tasty. My first try of these long beans. I cooked them longer because they weren't even close to being cooked at the time in the recipe. I probably cooked somwhere in the range of 8-10 minutes and they still were nice and firm. The only seasonign I would suggest would be a pinch of salt. I was unable to find the green peppercorns - looked in 3 stores so I used lots of black pepper

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Reviewer:

LindaT

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Cooking Level: Expert

Living In: San Jose, California, USA

Reviewed: Mar. 22, 2011

I think this is an excellent recipe if you're using the ingredients exactly listed. While the green peppercorns aren't totally necessary (used black pepper here), it is absolutely essential to be able to use yardlong beans. They are less sweet than the western versions of green beans, which helps bring to life the sugar in the recipe. I also subbed red chile pepper with about a tablespoon of Asian hot chile sauce and it turned out quite well.

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Reviewer:

daidai

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Los Angeles, California, USA

Reviewed: Feb. 2, 2010

I'd caution anyone using ground dry green peppercorns to add them a little at time to get the amount right. I only used about half of the amount that the recipe called for and it was still too much for my family's taste. But the recipe is good and I'll try it again.

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Reviewer:

Carroll

Reviewed: Oct. 6, 2007

Do not try this recipe with ground black pepper and dried red chile flakes.I used 1 tbs black pepper and found that the pepper was way too overpowering. I didn't like the recipe so I would suggest following the recipe instead of substituting.

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Reviewer:

cinnybear

Cooking Level: Expert

Home Town: Orinda, California, USA

Reviewed: Aug. 11, 2007

Came out great. I also added finely chopped ginger which put this recipe over the top. Thanks for submitting it.

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Reviewer:

Glenn

Reviewed: Mar. 14, 2007

Delicious! The cilantro is a perfect ingredient in this recipe.

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Reviewer:

RLJ

Reviewed: Feb. 19, 2007

These were so good! They had a very authentic flavor and I love the spiciness. I will definitely make these again and again.

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Reviewer:

Janna

Home Town: Dallas, Texas, USA

Living In: San Francisco, California, USA

Reviewed: Mar. 15, 2005

so so so so good! this is my favorite recipe i've found so far on this site. my boyfriend says it tastes "gourmet". so much flavour! i recommend this to anyone. i believe this recipe would really impress any guests. you can adjust the spiciness by adjusting the amt of red chili.

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Reviewer:

Skoo

Cooking Level: Intermediate

Home Town: Stettler, Alberta, Canada

Living In: Vancouver, British Columbia, Canada

Reviewed: Aug. 1, 2004

This was very good. Aesthitically pleasing, too. I used only regular green beans. :)

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Reviewer:

Huck

Cooking Level: Beginning

Living In: Livermore, California, USA

Reviewed: Feb. 15, 2004

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 cilantro 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.

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