Notes: Pungent Chinese black bean sauce, flavored with garlic, is found in the international section of well-stocked supermarkets or in Asian grocery stores. Yard-long beans are traditionally used in this dish, but round-pod and Kentucky Wonder green beans are equally satisfactory.
1 pound fresh beans (see notes)
1/4 cup black bean sauce
2 teaspoons cornstarch
1 tablespoon salad oil
1/2 pound ground lean pork
1 onion (6 oz.), peeled and chopped
How to Make It
Trim stem ends from beans, remove any strings, and cut beans into 3-inch lengths; rinse.
Set a wok or 5- to 6-quart pan over high heat. When pan is hot, add 1 cup water and beans. Cover and stir occasionally until beans are tender to bite, 4 to 5 minutes. Drain beans and pour into a bowl.
Meanwhile, in a small bowl, mix black bean sauce, 3/4 cup water, and cornstarch.
Return pan to high heat and add oil. When hot, add pork and stir-fry until meat is crumbled and lightly browned, about 3 minutes.
Add onion and stir-fry 1 minute. Add black bean sauce mixture and beans. Stir until sauce boils, about 1 minute.