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Print this Recipe    Greenbeans Blackbeans

GREEN BEANS IN BLACK BEAN SAUCE
Serves 2

1 lb fresh green beans, trimmed
4 garlic cloves
2 jalapenos or other hot chiles
2 T fermented black soybeans
3 T rice vinegar
2 T tamari (or soy sauce)
1.5 t potato starch (or cornstarch)
1 T brown sugar
2 T sake or other rice wine

Cut the green beans into equal lengths of about 1.5 inches. Blanch
the green beans for 3 minutes. Set aside.

Mince the garlic. De-seed the jalapenos and finely dice. Mix
together the garlic, jalapeno, and black beans. Set aside.

Mix together the rice vinegar, tamari, starch, sugar, and sake.
Set aside.

Fill a glass with water and set handy next to the stove. Put a
skillet over high heat. When the pan is hot, add the garlic mixture
into the pan. Stir fry for one minute, adding water as the mixture
begins to stick -- add just a little at time. Add the green beans
and stir fry for 5 minutes, again adding water just as needed.
Add the vinegar mixture, mixing until evenly coated and sauce
thickens. Serve immediately.


Notes: To blanch, bring a large pot of water to a rolling boil.
Dump in the green beans, boil for 3 minutes, remove promptly and
dump into ice water or run under cold water to stop the cooking.

Fermented black soybeans are available in Asian markets, usually
labled "salted black beans".

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