Two types of
beans makes for double happiness, as fine green beans are tossed
in a wok with salted black beans and chilli for a very quick
vegetable side dish. Salted black beans are preserved, fermented
soy beans, available in bags or tins from Chinese food stores.
They are quite pungent, so use them sparingly in soups,
stir-fries, and sauces. Store in an airtight container, and they
will keep for years. If you make this without them, add 2 tbsp
oyster sauce instead.
Serves 4 as side dish
Soak the black beans in cold water for 10 minutes, and cut
the ginger into thin matchsticks.
Top and tail the green beans if necessary, and cut in half
lengthwise, on an extreme diagonal. Cut the sweet red pepper
into thin strips, discarding core and seeds.
Cook the green beans and red pepper in a pan of simmering
salted water for 3 minutes, then drain and refresh under cold
water. Drain again, and pat dry with a clean towel.
Heat the oil in a wok or fry pan, then add the garlic,
ginger and chilli, tossing well. Add the green beans and red
pepper, and toss well for 2 minutes over high heat. Add the
drained black beans, rice wine, soy sauce and sesame oil and
toss well for a further minute. Add the cornflour mixture and
toss until the sauce thickens and coats the vegetables. Serve
hot.