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What You Need:
(To Serve: 4 to 6)
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1½ pounds fresh lima beans, shelled (1½ cups), or 1 ten-ounce package of frozen baby lima beans, thoroughly defrosted, or use shelled and peeled fresh Java beans
1 cup pickled mustard greens, or substitute good-quality fresh sauerkraut
3 tablespoons peanut oil, or flavorless vegetable oil
2 teaspoons sugar
½ teaspoon salt
½ cup chicken stock, fresh or canned
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Translate this recipe:
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| How To Cook: |
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PREPARE AHEAD:
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1. Blanch the fresh Lima or Java beans in 1 quart of boiling water by cooking them over high heat for 10-15 minutes if they are large. Drain thoroughly. Frozen beans need only be thoroughly defrosted.
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2. Place the pickled mustard greens or sauerkraut in a sieve and wash well under cold running water. Pat dry with paper rowels, then, with a cleaver or sharp knife, chop the greens or sauerkraut as fine as possible.
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3. Have the above ingredients, the oil, sugar, salt and chicken stock within easy reach.
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TO COOK:
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1. Set a 12-inch wok or 10-inch skillet over high heat for 30 seconds. Pour in 2 tablespoons of the oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke.
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2. Add the mustard greens or sauerkraut and stir-fry over moderate heat for 2 minutes. Add the sugar, mix well, then transfer the greens to a plate. Pour the remaining tablespoon of oil into the pan and drop in the beans.
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3. Stir-fry over low heat for 4 or 5 minutes before adding the chicken stock and salt. Bring to a boil, then lower the heat again and simmer the beans, covered, for about 5 minutes, or until they are tender.
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4. Return the mustard greens or sauerkraut to the pan and stir together only long enough to heat them through. Transfer the entire contents of the pan to a heated platter and serve at once.
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