Fermented Black Beans and Karaila
to 3 teaspoons of minced garlic, and minced hot pepper to taste. Salt or soy sauce and a pinch of sugar complete the list of ingredients. Prepping and Cooking ● Give the fermented black beans a quick rinse, once is enough, then mince them finely.
● Remove the top and bottom tips of the karaila, cut the vegetable in half, lengthways, discard the seeds and cut into half-moon slices of ¼-inch thickness; do not slice very thinly.
● Bring a medium-sized pot of water to a roaring boil and add the karaila. Cook for 1 and half minutes and then drain well in a colander. You can reserve the liquid to cool and drink later; it will taste like mild bitters.
● Get a karahi, wok or large frying pan, drizzle with oil and place of medium high heat. When the oil is hot, add the black beans, garlic and pepper and stir fry until fragrant - about 30 seconds to a minute.
● Tip in the drained karaila and toss to stir fry and cook with the beans, garlic and pepper. Cook for 2 minutes, taste, then season with salt or soy sauce and a pinch or two of sugar. Cook for another minute or until the texture is to your likeness. Do not overcook the karaila so much that it wilts and goes limp.
Serve this stir fry as a side dish just as you would sautéed vegetables for a large meal or eat it as is with plain rice or with plain rice and a piece meat or fish.
Cynthia cynthia@tasteslikehome.org www.tasteslikehome.org