Red-cooked Beans Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 1/2 cup: Cooked beans,
GLAZE
1 cup: Chines rice wine,
-tangerine peel or,
-or sherry,
2 Strips: fresh tangerine,
1 cup: Water,
-or orange peel,
3 tbsp: , (to 4 tbs) soy sauce
2: Garlic clove, (s), peeled
1/4 cup: Light brown sugar,
2 slice: Ginger, 1/4" thick
2: Star anise,
3: Scallions. trimmed,
1: Cinnamon stick,
-finely chopped,
3 Pieces: dried,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp