Chinese Long Beans With Ground Beef

Rinse beans well and drain; set aside. Season ground meat with salt, peppers and light soy sauce. Stir to mix well.

In a wok or large pot heat oil high heat until smoking. Add meat and brown well. Add black soy beans, soy bean paste and garlic. Stir to brown and combine with meat. Add onions and a pinch of brown sugar. Toss to combine.

Add beans, dark soy sauce and oyster sauce. Toss to combine. Add hot stock or water; bring to a boil. Mix corn starch in warm water; add to pot and stir until thickened.

Check seasonings. Cover and cook until beans are tender but still firm, about five minutes. Remove from heat, drizzle with sesame oil and serve immediately.