Red-Cooked Beans
beans, chinese, low-fat
2 1/2 cup cooked beans
----GLAZE----
1 cup chines rice wine or sherry
1 cup water
3 tablespoon (to 4 tbs) soy sauce
1/4 cup light brown sugar
2 star anise
1 cinnamon stick
3 pieces dried tangerine peel or
2 strips fresh tangerine or orange pe; el
2 garlic clove(s), peeled
2 slice ginger (1/4 thick)
3 scallions. trimmed finely chopped
1. Combine the rice wine or sherry, water, soy sauce, brown sugar, star anises, cinnamon stick, tangerine peel, garlic, ginger, and scallions in a large heavy saucepan and bring to a boil. Boil the mixture until thick, glazy, and reduced to about « cup, about 10 minutes. Stir occasionally as it cooks to keep it from boiling over.
2. Strain the mixture into a large non-stick fry pan and add the beans. Cook the beans over medium heat until thickly coated with glaze, 3-5 minutes. Correct the seasoning, adding soy sauce or sugar as needed, The beans should be sweet, salty and aromatic. High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 172
Yield: 4 servings