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Long Beans with Black Bean Sauce

Yield Makes 4 servings
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

Nutrition 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

How to Make It

  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.