Chinese Green Beans

• 1 lb green beans
• Sauce
• 1 tablespoon chinese black bean sauce (available at Asian markets)
• 1 tablespoon dark soy sauce or 1 tablespoon tamari
• 2 2 teaspoons dry sherry or 2 teaspoons rice vinegar
• 1 1/2 teaspoons sugar
• Other
• 1 tablespoon chopped garlic
• 1 tablespoon chopped ginger
• 2 scallions, chopped, white part only
• 1/2 teaspoon chili paste or 4 -6 small dried red chilies
• 2 tablespoons peanut oil, for stir-frying more if needed
• 1 teaspoon sesame oil, for stir-frying (can use peanut oil, your preference)

1. Wash the green beans and pat dry with paper towel. Cut ends on the diagonal leaving beans long.
2. Combine the sauce ingredients and set aside.
3. Warm a wok over medium heat and add 2 tablespoons peanut oil. Drizzle oil down the sides of the wok.
4. Once the oil is heated, add the green beans. Stir-fry for about 10 minutes, or until the skins pucker and turn brown and the green beans are tender (NOT mushy). Remove the beans from the wok.
5. Over medium-high heat, heat 1 teaspoon sesame oil. Once the oil is hot, add the chopped garlic, ginger and scallions. Stir-fry briefly for a few seconds until aromatic. Add the chili paste or dried chili peppers.
6. Add the sauce and the green beans to the wok. Toss and serve hot.

green beans, sauce, chinese black bean sauce, soy sauce, sherry, sugar, garlic, ginger, scallions, chili paste, peanut oil, sesame oil

Taken from www.food.com/recipe/chinese-green-beans-272498 (may not work)