Dry Cooked Green Beans

This is often cooked as a side dish in various parts of the country. The same sauce and process can be used with bean sprouts, bok choy, or other vegetables.

1 pound fresh green beans, washed, drained, trimmed, and cut into 2-inch lengths

1 TBS water

2 TBS fermented black beans (available canned from Asian stores)

2 TBS soy sauce

1⁄4 cup cold water

1 TBS cornstarch

• Steam (or microwave with 2 tablespoons water) beans until just tender. Reserve 1 tablespoon water from beans.
• Drain and rinse immediately in cold water.
• Mix black beans, soy sauce, water, and cornstarch until very smooth.
• Heat a wok over medium-high heat. Add water from beans and the cooked beans.
• When beans are heated through, add the sauce. Stir constantly to coat the beans.
• Serve with hot cooked rice as soon as the sauce has thickened.