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.
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- 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. 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.
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