Peppered Long Beans

Serves 4

2 cups chicken broth
2 tablespoons distilled white vinegar
1 tablespoon soy sauce
2 tablespoon sesame oil
1 tablespoons Szechuan peppercorns, slightly crushed
1/8 teaspoon freshly ground pepper
Dash Tabasco
1 pound Chinese long beans, rinsed and ends trimmed

In a large skillet, bring all of the ingredients, except the beans, to a boil; continue to boil until reduced by half. Add the beans, cover, and cook for 2 minutes. Remove the cover; continue to cook over medium heat, stirring occasionally, until the beans are tender yet still crisp, about 5 minutes.

Transfer the cooked beans to a serving dish. Continue to cook the liquid in the skillet until it is reduced to 1/3 cup. Pour the sauce over the beans and serve immediately.