Stir-Fried Green Lance with Black Beans
1 bunch Green Lance (5 fat stems with buds), chopped into 1 inch sections
2 fat cloves garlic, peeled and sliced
1 Tbsp. peanut oil
1 tsp. fermented black beans, rinsed and drained and coarsely chopped
Heat oil in heavy pan. Add garlic slices and cook, stirring, one minute.
Add Green Lance and stir until stems are crisp-tender, about 3 minutes. Add
black beans and stir another 2 minutes. Even the fattest stems are tender
after this cooking time, although later in the season, when the plant's skin is
thicker, I may have to adjust the cooking time.