Long Beans With Garlic, Ginger And Black Bean Sauce

• sesame oil or canola oil
• 1 pound long beans, ends trimmed, cut into 3-inch lengths
• 1-2 cloves garlic and a 1-inch piece of ginger, both peeled and minced or julienned
• 1 tablespoon mirin (optional)
• 1-2 teaspoons soy sauce
• 1-2 tablespoons prepared black bean and garlic sauce (to taste)
• 3 tablespoons water
• 1/4 teaspoon hot sauce, chili paste, etc. or to taste (optional, if you like things spicy)
• a little squeeze of fresh lemon juice
• a sprinkle of toasted sesame seeds as garnish (optional)

1. As for all stir frying, have your ingredients assembled and prepped before you begin cooking. Get your wok hot, add enough sesame or canola to create a thin film on the bottom and sides. Toss in the long beans, garlic and ginger and stir fry for about three minutes. Add the mirin, black bean sauce, soy sauce and water. Cover and steam two minutes. Uncover and add the optional ingredients, if used. Taste and adjust seasonings, and stir fry an additional minute or until the long beans reach the degree of doneness you prefer. Serve immediately, garnished with toasted sesame seeds if you like. Serves four.

sesame oil, long beans, garlic, mirin, soy sauce, garlic sauce, water, hot sauce, lemon juice, sesame seeds

Taken from www.epicurious.com/recipes/member/views/long-beans-with-garlic-ginger-and-black-bean-sauce-52846841 (may not work)