Green beans with fermented black beans and pork sauce

Yield: 4 servings

Measure Ingredient
1 tablespoon Fermented black beans,
\N \N Rinsed and drained of excess
\N \N Salt
1 tablespoon Minced garlic
½ teaspoon Fresh minced ginger
1 tablespoon Vegetable oil
½ pounds Lean ground pork
¼ cup Chicken stock
1 pounds Chinese green beans, trimmed
\N \N And blanched until tender
2 tablespoons Soy sauce
2 tablespoons Water
2 teaspoons Cornstarch

In a small bowl, mash the black beans into the garlic and ginger. In a large wok or saute pan heat the oil and cook the pork, stirring occasionally until all the pink is gone--about 10 minutes. Then add the mashed fermented beans and stock, mix together and cook for 2 minutes. Add the green beans, mix together and cook for 3 more minutes. Meanwhile, in a bowl mix together the soy sauce, 2 tablespoons of water and cornstarch until they form a paste. While stirring pour the cornstarch mixture into the liquid in the bottom of the wok. The liquid will thicken and as you toss the wok, coating the beans. Taste and re-season with salt and pepper if needed.


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