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.

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 269
  • Calories from fat: 31%
  • Protein: 20g
  • Fat: 9.3g
  • Saturated fat: 2.1g
  • Carbohydrate: 28g
  • Fiber: 5.5g
  • Sodium: 1323mg
  • Cholesterol: 38mg


  • 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. 1. Trim stem ends from beans, remove any strings, and cut beans into 3-inch lengths; rinse.
  2. 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. 3. Meanwhile, in a small bowl, mix black bean sauce, 3/4 cup water, and cornstarch.
  4. 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. 5. Add onion and stir-fry 1 minute. Add black bean sauce mixture and beans. Stir until sauce boils, about 1 minute.
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