Chinese Sesame Limas

“Good hot, cold, room temperature. These do not taste like lima beans. They are from my favorite Chinese cookbook, The Key To Chinese Cooking, by Irene Kuo, copyright 1977. I have made nothing from the cookbook that isn't entirely wonderful.”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 (10 ounce) packagefrozen large lima beans (Fordhook)
  • 2 tablespoons peanut oil
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 12 cup chicken broth (recommended) or 12 cup water
  • 1 teaspoon sesame oil

Directions

  1. Remove limas from package and let defrost a little and separate them with your fingers.
  2. Heat a skillet over high heat until hot; add the peanut oil, swirl, heat for 30 seconds.
  3. Scatter in the beans; stir-fry briskly for 30 seconds until the color turns icy green.
  4. Sprinkle in the salt and sugar and stir rapidly for another 30 seconds to season them evenly.
  5. Add the stock or water, even out the beans, turn heat to medium-low to maintain a strong simmer.
  6. Cover (but leave the cover ajar so the liquid will concentrate) and simmer for about 5 minutes.
  7. Uncover, turn heat high and stir rapidly until the remaining liquid has evaporated.
  8. Add the sesame oil, stir to distribute evenly and pour into serving dish.

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