If not for the staggering amount of sodium in this dish I would make it more often. My family loves it. But as it is designed to serve 4, you'll only get 1/4th of the sodium, but it's still quite a bit.
Wash and cut stems from one pound fresh green beans
Mix 2 TBSP Black Bean Garlic Sauce (found in the Chinese food section) with 1/3 cup water and set aside.
Heat 1 TBSP oil in heavy skillet with tight fitting lid. (I use Sesame Oil)
Just as oil starts to smoke, add green beans and cook until skin starts to blister stirring continually.
Add water and Black Bean Garlic Sauce and put lid on pan and let simmer for several minutes. Beans should be firm, but not crunchy and not mushy. Reduce heat slightly and continueto cook until water is gone and beans are coated in sauce.
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