Ingredients
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1 lb green beans
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1 tablespoon chinese black bean sauce (available at Asian markets)
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1 tablespoon dark soy sauce or 1 tablespoon tamari
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2 teaspoons dry sherry or 2 teaspoons rice vinegar
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1 1/2 teaspoons sugar
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1 tablespoon chopped garlic
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1 tablespoon chopped ginger
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2 scallions, chopped, white part only
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1/2 teaspoon chili paste or 4 -6 small dried red chilies
Instructions
- Wash the green beans and pat dry with paper towel. Cut ends on the diagonal leaving beans long.
- Combine the sauce ingredients and set aside.
- Warm a wok over medium heat and add 2 tablespoons peanut oil. Drizzle oil down the sides of the wok.
- Once the oil is heated, add the green beans. Stir-fry for about 10 minutes, or until the skins pucker and turn brown and the green beans are tender (NOT mushy). Remove the beans from the wok.
- Over medium-high heat, heat 1 teaspoon sesame oil. Once the oil is hot, add the chopped garlic, ginger and scallions. Stir-fry briefly for a few seconds until aromatic. Add the chili paste or dried chili peppers.
- Add the sauce and the green beans to the wok. Toss and serve hot.