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Cook'n with Betty Crocker 
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Zucchini with Salted Black Beans and Chilies |
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Serves: 4 Print this Recipe1/4 cup salted black beans 4 small zucchini (about 16 ounces) 2 hot green chilies 2 green onions (with tops) 1/4 cup chicken broth 1 tablespoon cornstarch 1 teaspoon sugar 3 tablespoons vegetable oil 2 teaspoons finely chopped garlic Place beans in small bowl; cover with warm water. Stir beans about 2 minutes to remove excess salt. Remove beans from water; drain well. Cut zucchini into 2 x 1/2-inch strips. Remove seeds and membranes from chilies. Finely chop chilies. Cut green onions diagonally into 1-inch pieces. Mix broth, cornstarch and sugar. Heat wok until very hot. Add vegetable oil; tilt wok to coat side. Add beans, chili peppers and garlic; stir-fry 20 seconds. Add zucchini; stir-fry 2 minutes. Stir in cornstarch mixture; cook and stir until thickened. Add green onions; cook and stir 15 seconds. 4 servings From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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