[From: Kate Pugh Newsgroups: ox.talk,ox.food+drink Subject: Re: Questions of the Week Date: 18 Sep 1999 22:57:07 GMT Message-ID: <937695426.506586@sticky.ox.compsoc.net>] From the FATFREE vegetarian archive at http://www.fatfree.com/ [Kakenotes in square brackets] Date: Fri, 14 May 93 18:27:22 PDT From: ""Michelle R. Dick"" This is a *fabulous* dish. It is a rich dish for special occasions (fermented black soybeans are high-salt and high-fat). The recipe here is adapted from one in _Sundays at Moosewood Restaurant_ (the best of the Moosewood cookbooks, IMHO). GREEN BEANS IN BLACK BEAN SAUCE Ingredients 1 lb fresh green beans, trimmed 4 garlic cloves 2 jalapenos or other hot chiles 2 T fermented black soybeans 3 T rice vinegar 2 T tamari (or soy sauce) [Kikkoman soy] 1.5 t potato starch (or cornstarch) [I used potato starch] 1 T brown sugar 2 T sake or other rice wine [I didn't have any; left this out] Cut the green beans into equal lengths of about 1.5 inches. Blanch the green beans for 3 minutes. Set aside. Mince the garlic. De-seed the jalapenos and finely dice. Mix together the garlic, jalapeno, and black beans. Set aside. Mix together the rice vinegar, tamari, starch, sugar, and sake. Set aside. Fill a glass with water [I used the hot water I'd just blanched the beans in] and set handy next to the stove. Put a skillet [I used my lovely nonstick frying pan] over high heat. When the pan is hot, dump the garlic mixture into the pan. Stir fry for one minute, adding water as the mixture begins to stick -- add just a little at time. Add the green beans and stir fry for 5 minutes, again adding water just as needed. Add the vinegar mixture [I added a big splash of stock as well, because potato starch thickens *lots*], mixing until evenly coated and sauce thickens. Serve immediately. Serves 2 [more like 4 or 5 as a side dish]