What do you do with those elongated beans? Kinda wild and woody looking, you know what I mean?
Irene Kuo, my favorite Chinese cook book author, makes it simple.
Rinse beans, chop into 4-5 inch lengths, discarding the tips.
Heat a wok on mega high; drop a tablespoon or two of peanut oil and swirl your wok.
Add a peeled sliver of ginger (always the size of a quarter, in her recipes). Sizzle for 30- seconds. Add two heaping tablespoons of black bean garlic sauce, listen to it sputter for another half minute, then add your green beans, stirring swiftly to coat with sauce. Add a couple of tablespoons of chicken broth or water, then cover wok with lid and lower heat. Let simmer, until the beans are cooked through, and the sauce is sputtering (five to ten minutes).
Terrific as a side dish. Be sure to have that vent on high!
I'm going to make these. I'll report back.
ReplyDeleteI've been wondering how to make that sauce. Can't wait to make this - one of my favorite dishes.
ReplyDeleteI found a hundred or so good vegetarian chinese recipes at cookchinese.info, Chef Nicholas Zhou wrote this cookbook. I'll use these Chinese green beans as part of a vegetarian meal.
ReplyDeleteKids--and it's really simple, too-- lemme know if something doesn't work--
ReplyDeleteOh, I'd burn the house down. But that little jar looks pretty interesting.
ReplyDeleteJ's going to love this. He loves that black bean garlic sauce.
ReplyDeleteGreat idea for the long beans!
ReplyDeleteLong beans! That's the phrase I was looking for-
ReplyDelete