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Green Beans with Fermented Black Beans and Pork Sauce

1 tablespoon Fermented black beans -- rinsed and drained of excess salt
1 tablespoon Minced garlic
1/2 teaspoon Fresh minced ginger
1 tablespoon Vegetable oil
1/2 pound Lean ground pork
1/4 cup Chicken stock
1 pound Chinese green beans -- trimmed, 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 as you toss the wok, coating the beans. Taste and re-season with salt and pepper if needed.


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