The recipe below appeared in a recent issue of Saveur in an article called Around the World in 80 Dinners. This one was attributed to a Hong Kong restaurant, where the author(s) were "at once intrigued and baffled by its use of black olives". They claim it's a little known but traditional Chinese ingredient, which is the first I've heard of same and which you couldn't prove by the month I spent in China two years ago. But no matter--it's a great dish. I made it recently, leaving out the ground pork and including a larger amount of crumbled firm tofu.
1 1⁄2 lbs. long beans
3 tbsp. canola oil
4 oz. ground pork
2 tbsp. minced garlic
2 tbsp. minced ginger
1 Thai chile, minced
1⁄3 cup chicken broth
2 tbsp. Chinese black or
balsamic vinegar
1 tbsp. soy sauce
1⁄2 lb. dry-cured black olives
halved and pitted
1. Trim and cut beans into 2"-long pieces. Bring a pot of salted water to a boil. Add beans; cook until crisp-tender, 1–2 minutes. Using tongs, transfer beans to a bowl of ice water; chill. Drain beans.
2. Heat oil in a 12" nonstick skillet over medium-high heat. Add pork; break into small pieces. Cook pork until browned, about 3 minutes. Using a slotted spoon, transfer pork to a plate, leaving fat in skillet.
3. Raise heat to high; add beans and cook, without stirring, until hot, about 2 minutes. Toss beans; cook, without stirring, until caramelized, 1 minute more.
4. Add garlic, ginger, and chiles; cook for 1 minute. Add chicken broth, vinegar, and soy sauce; cook until almost evaporated, about 2 minutes. Add olives and reserved pork; cook for 1 minute more.
