1 pound Chinese long beans or green beans, cut into 3-inch lengths
1/2 medium 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, stirring occasionally, until lightly browned, about 3 minutes. Add the long beans and red pepper and stir-fry until the beans are slightly softened and browned in spots, about 5 minutes. Add the sugar and stir to coat. Add the water, cover and cook over moderately low heat until the water has evaporated and the beans are tender, about 5 minutes. Add the soy sauce and cracked pepper and cook for 1 minute. Transfer to a platter and serve.