Notes:

This is a *fabulous* dish. It is a rich dish for special occasions (fermented black soybeans are high-salt and high-fat). The recipe here is adapted from one in _Sundays at Moosewood Restaurant_ (the best of the Moosewood cookbooks, IMHO).

Preparation:

Cut the green beans into equal lengths of about 1.5 inches. Blanch the green beans for 3 minutes. Set aside.

Mince the garlic. De-seed the jalapeños and finely dice. Mix together the garlic, jalapenño, and black beans. Set aside.

Mix together the rice vinegar, tamari, starch, sugar, and sake. Set aside.

Fill a glass with water and Set handy next to the stove. Put a skillet over high heat. When the pan is hot, dump the garlic mixture into the pan. Stir fry for one minute, adding water as the mixture begins to stick -- add just a little at time.

Add the green beans and stir fry for 5 minutes, again adding water just as needed. Add the vinegar mixture, mixing until evenly coated and sauce thickens. Serve immediately.

Comments: Blanching: bring a *large* pot of water to a rolling boil. Dump in the green beans, boil for 3 minutes, remove promptly and dump into ice water or run under cold water to stop the cooking.

Fermented black soybeans are available in Asian markets. Usually labled "salted black beans". I find them in the preserved food section in plastic bags.

Servings: 2
Source: Michelle Dick
Submitted by: Recipe Group Member
Date: May 14, 1993

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