Chinese Sesame Limas

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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.

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Steps

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Remove limas from package and let defrost a little and separate them with your fingers.

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Heat a skillet over high heat until hot.

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Add the peanut oil , swirl , heat for 30 seconds.

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Scatter in the beans.

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Stir-fry briskly for 30 seconds until the color turns icy green.

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Sprinkle in the salt and sugar and stir rapidly for another 30 seconds to season them evenly.

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Add the stock or water , even out the beans , turn heat to medium-low to maintain a strong simmer.

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Cover and simmer for about 5 minutes.

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Uncover , turn heat high and stir rapidly until the remaining liquid has evaporated.

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Add the sesame oil , stir to distribute evenly and pour into serving dish.

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Ingredients

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lima beans, peanut oil, salt, sugar, chicken broth, sesame oil