Food Recipes Side Dishes Vegetable Side Dishes Chinese Long Beans with Cracked Black Pepper 4.0 (4,079) Add your rating & review This recipe is a great example of how adding a few pantry staples (like sugar and soy sauce) can revitalize a simple vegetable dish. Slideshow: Great Vegetable Sides By Jean-Georges Vongerichten Jean-Georges Vongerichten Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning French chef and cookbook author has more than 25 restaurants in the United States and more than a dozen restaurants abroad. Food & Wine's Editorial Guidelines Updated on June 13, 2017 Rate PRINT Share Trending Videos Close this video player Photo: © Lucy Schaeffer Total Time: 25 mins Yield: 4 Ingredients 1 tablespoon vegetable oil 1/2 small onion, thinly sliced 1 pound Chinese long beans or green beans, cut into 3-inch lengths 1/2 red bell pepper, peeled with a vegetable peeler and cut into 1/3-inch dice 1/2 teaspoon sugar 1/4 cup water 2 tablespoons soy sauce 1 teaspoon cracked black pepper Directions Heat the oil in a large skillet. Add the onion and cook over moderately high heat, until lightly browned. Add the long beans and red pepper and stir-fry until the beans are slightly softened and browned in spots, 5 minutes. Stir in the sugar. Add the water, cover and cook over moderately low heat until it has evaporated and the beans are tender, 5 minutes. Add the soy sauce and pepper and cook for 1 minute. Transfer to a platter and serve. Originally appeared: September 2002 Rate It Print