Green Beans with Fermented Black Beans and Pork Sauce (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 and blanched until tender |
2 tablespoons soy sauce |
2 tablespoons water |
2 teaspoons cornstarch |
Directions:
1. 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, coating the beans. Taste and re-season with salt and pepper if needed.
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