Red-cooked beans
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Cooked beans |
| 1 | cup | Chines rice wine or sherry |
| 1 | cup | Water |
| 3 | tablespoons | (to 4 tbs) soy sauce |
| ¼ | cup | Light brown sugar |
| 2 | Star anise | |
| 1 | Cinnamon stick | |
| 3 | Pieces dried tangerine peel or | |
| 2 | Strips fresh tangerine or orange peel | |
| 2 | Garlic clove(s), peeled | |
| 2 | slices | Ginger (1/4\" thick) |
| 3 | Scallions. trimmed finely chopped | |
Directions
GLAZE
1. Combine the rice wine or sherry, water, soy sauce, brown sugar, star anises, cinnamon stick, tangerine peel, garlic, ginger, and scallions in a large heavy saucepan and bring to a boil. Boil the mixture until thick, glazy, and reduced to about « cup, about 10 minutes. Stir occasionally as it cooks to keep it from boiling over.
2. Strain the mixture into a large non-stick fry pan and add the beans. Cook the beans over medium heat until thickly coated with glaze, 3-5 minutes. Correct the seasoning, adding soy sauce or sugar as needed, The beans should be sweet, salty and aromatic.
High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 172 Submitted By DIANE LAZARUS On 10-26-95