Chinese Long Beans with Cracked Black Pepper

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.