| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Chinese | Side dish, Chinese, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | lb | Fresh green beans, stemmed |
| 4 | Garlic cloves, minced | |
| 1/2 | c | Chopped green scallions |
| 2 | Fresh chilies, seeded & finely chopped | |
| 1 | tb | Fermented black beans, rinsed |
| 3 | tb | Rice vinegar |
| 2 | tb | Tamari |
| 1 1/2 | ts | Cornstarch |
| 1 | tb | Brown sugar |
| 2 | tb | Rice wine |
| 3 | tb | Peanut oil |
INSTRUCTIONS
Blanch green beans for 2 minutes. In a small bowl, combine garlic, scallions, chilies, beans. In another small bowl, combine vinegar, soy sauce, cornstarch, sugar & wine. Heat oil in a wok, add bean mixture & stir-fry for a minute. Add green beans & stir-fry for 5 minutes. Mix in the rest of the ingredients & stir-fry long enough just to coat the beans. "Sundays at Moosewood Restaurant Cookbook"
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