2 to 4.
By Irene Kuo
Just as peas, frozen lima beans are a convenient year-round delicacy. I prefer the larger ones, known as Fordhook: they are more full bodied and flavorful than the tiny ones. Although the lima beans prepared this way have no surrounding liquid, they are moist, sweet, and creamy, and aromatic of the sesame oil.
Heat a wok or large, heavy skillet over high heat until hot; add the oil, swirl, and heat for 30 seconds. Add the lima beans and stir and flip about 30 seconds, until their color deepens into a bright green. Then add the salt, sugar, and stock, and stir to mingle. Cover and steam-cook vigorously for 2 minutes, until the pan crackles. Uncover, and stir the lima beans rapidly until the liquid has