| 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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