Long Beans with Black Bean Sauce

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.


Makes 4 servings

Recipe from


Nutritional Information

Calories 269
Caloriesfromfat 31 %
Protein 20 g
Fat 9.3 g
Satfat 2.1 g
Carbohydrate 28 g
Fiber 5.5 g
Sodium 1323 mg
Cholesterol 38 mg


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


1. Trim stem ends from beans, remove any strings, and cut beans into 3-inch lengths; rinse.

2. 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.

3. Meanwhile, in a small bowl, mix black bean sauce, 3/4 cup water, and cornstarch.

4. 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.

5. Add onion and stir-fry 1 minute. Add black bean sauce mixture and beans. Stir until sauce boils, about 1 minute.