| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Chinese |
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(10 oz) large frozen lima beans |
| 2 |
tb |
Oil |
| 3/4 |
ts |
Salt |
| 1 |
tb |
Sugar |
| 1/2 |
c |
Chicken stock |
| 2 |
|
Points of a star anise |
INSTRUCTIONS
Don't use baby lima beans for this dish. They haven't as much flavor. You
can, however, use frozen large limas. The recipe comes from Irene Kwo, The
Key to Chinese Cooking.
Remove the beans and defrost long enough to separate them.
Heat a skillet over high heat until hot; add the oil, swirl, and heat for
30 seconds. Scatter in the beans and stir-fry briskly for 30 seconds until
the beans brighten into an icy green. Sprinkle in the salt and sugar and
stir rapidly for 30 seconds longer. Add stock and anise, even out the
beans, turn heat to medium low to maintain a strong simmer. Cover and
simmer for 5 minutes.
Uncovr, turn heat high and stir while cooking rapidly for 30 seconds;
liquid will be gone. Sprinkle with sesame oil, stir to coat and pour into a
serving dish. Cover and refrigerate.
These can be eaten hot but I think they taste better when cold. Serve them
as appetizers, with toothpicks. Suddenly your kids may find them appealing
that way...
Posted to recipelu-digest by Eeyore <efalt@zianet.com> on Feb 28, 1998
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