In a medium bowl, combine a third of a cup of water, soy sauce, Sherry,
black bean sauce, sugar, and cornstarch. Stir to mix well.
In a large skillet, heat peanut oil over medium-high heat until hot. Add the
green beans to the pan and reduce the heat to medium. Cook the green beans,
stirring and flipping occasionally, until they are browned and tender, about
10 minutes.
Increase the heat to medium-high and add the sesame oil, garlic and ginger.
Cook and stir for 1 minute to release the fragrance.
Stir the sauce again to make sure the cornstarch is dissolved, then pour it
into the pan. Stir a few times until the sauce thickens and coats the
ingredients.
Serving
Suggestions
Can also include tofu - see origin of recipe for steps
Originally Submitted
3/27/2014
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