Title: Chilled lima beans
 Categories: None
      Yield: 1 Servings
 
      1 pk (10 oz) large frozen lima
           -beans
      2 tb Oil
    3/4 ts Salt
      1 tb Sugar
    1/2 c  Chicken stock
      2    Points of a star anise
 
  Don't use baby lima beans for this dish. They haven't as much flavor.
  You can, however, use frozen large limas. The recipe comes from Irene
  Kwo, The Key to Chinese Cooking.
  
  Remove the beans and defrost long enough to separate them.
  
  Heat a skillet over high heat until hot; add the oil, swirl, and heat
  for 30 seconds. Scatter in the beans and stir-fry briskly for 30
  seconds until the beans brighten into an icy green. Sprinkle in the
  salt and sugar and stir rapidly for 30 seconds longer. Add stock and
  anise, even out the beans, turn heat to medium low to maintain a
  strong simmer. Cover and simmer for 5 minutes.
  
  Uncovr, turn heat high and stir while cooking rapidly for 30 seconds;
  liquid will be gone. Sprinkle with sesame oil, stir to coat and pour
  into a serving dish. Cover and refrigerate.
  
  These can be eaten hot but I think they taste better when cold. Serve
  them as appetizers, with toothpicks. Suddenly your kids may find them
  appealing that way...