Green Beans In Black Bean Sauce
Yield: 2 Servings
1 lb Fresh green beans; trimmed
4 cl Garlic
2 Jalapenos or other hot chiles
2 tb Fermented black soybeans
3 tb Rice vinegar
2 tb Tamari or soy sauce
1 1/2 ts potato starch or corn starch
1 tb Brown sugar
2 tb Sake or other rice wine
This is a *fabulous* dish. It is a rich dish for special occasions
(fermented black soybeans are high-salt and high-fat). The recipe
here is adapted from one in Sundays at Moosewood Restaurant (the best
of the Moosewood cookbooks, IMHO).
Cut the green beans into equal lengths of about 1-1/2". 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, dump 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.
Comments:
Blanching: 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". I find them in the preserved food
section in plastic bags.
From: Michelle R. Dick <artemis>
Date: Fri, 14 May 93 18:27:22 PDT
