1 lb Fresh green beans, stemmed
4 ea Garlic cloves, minced
1/2 c Chopped green scallions
2 ea Fresh chilies, seeded &
— finely chopped 1 tb Fermented black beans,
–rinsed 3 tb Rice vinegar
2 tb Tamari
1 1/2 ts Cornstarch
1 tb Brown sugar
2 tb Rice wine
3 tb Peanut oil
Blanch green beans for 2 minutes. In a small bowl, combine garlic, scallions, chilies, beans. In another small bowl, combine vinegar, soy sauce, cornstarch, sugar & wine. Heat oil in a wok, add bean mixture & stir-fry for a minute. Add green beans & stir-fry for 5 minutes. Mix in the rest of the ingredients & stir-fry long enough just to coat the beans. “Sundays at Moosewood Restaurant Cookbook”