Long beans

And now for the long beans... This recipe I found in Food and Wine years ago and I have modified it to suit my kids taste, for instance sometimes I add the black pepper after pulling my middlest's serving out, and I think the original calls for vinegar of some sort. This dish goes really well with anything Asian.

long beans, whole black pepper, and oil, ignore the rest

rinse your beans

cut into 2 inch slices

saute in a hot pan with oil and shallots

once brown spots appear, add a splash of water and a dash of sugar, cover and cook on low

now crack some whole black pepper

and toss in with soy sauce to finish

serve with spicy tofu and vermicelli

Xiang Shou!