Enjoy this savory, colorful vegetable dish of green beans with garlic black bean sauce for a delicious Chinese American dinner. Food blogger Marc Matsumoto shares why this dish is one of his favorites in a full post on the Fresh Tastes blog.
3 green onions, white parts minced separately from green parts
1 1/2 tablespoons fermented black beans (or 1 tablespoon black bean sauce)
3.5 ounces ground pork
1 teaspoon doubanjiang (optional)
Directions
In a small bowl, whisk together the chicken stock, potato starch, soy sauce and sugar until there are no lumps.
Prepare a wire rack with a double layer of paper towels. Add 1/4 “ of oil to a frying pan or wok and heat over medium heat. Making sure the green beans are very dry, carefully add half of them to the frying pan. If they’ve been thoroughly dried, they shouldn’t spatter too much, but they may pop and splash hot oil, so be careful.
Use a set of long tongs to turn the beans over. When they’ve turned a vibrant green, transfer the beans to the paper towel lined rack to drain. Once they’ve cooled enough to handle, cut them in into thirds.
Drain the oil from the pan and wipe the pan out. Add the sesame oil and heat over high heat. Add the garlic, ginger and the white part of the scallions. Sauté until fragrant, and then add the black beans and continue to fry until the black beans smell toasty. Add the pork and doubanjiang (if you want it spicy), then continue to stir-fry, breaking up the pork until it is fully cooked.
When the pork is cooked through, add the chicken stock mixture, stirring until it is thick and bubbly. Finish by adding the green beans and coat them with the sauce. Plate the green beans and garnish with some of the minced scallion greens (you can save the rest for another use). Serve with hot rice.
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