Yield: 1 Servings
|1 pack||(10 oz) large frozen lima beans|
|½ cup||Chicken stock|
|2||Points of a star anise|
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@...> on Feb 28, 1998