1 pound green beans
4 garlic cloves
1/2 cup chopped scallions
2 fresh chilies (or red pepper flakes)
1 tablespoon fermented black beans
3 tablespoons rice vinegar
2 tablespoons mirin
2 tablespoons tamari
1 1/2 tablespoons cornstarch
1 tablespoon brown sugar
3 tablespoons canola oil
Blanch green beans for 2 minutes. In a bowl combine garlic, scallions, chilies, and black beans. In another bowl combine vinegar, soy sauce, cornstarch, sugar, mirin. Heat oil in wok; add first mixture and stir-fry 1 minute. Add green beans and stir-fry about 5 minutes. Add garlic mixture and coat beans. Serve at once.
Volunteers turned out in force Saturday to participate in the I Love a Clean San Diego’s 14th Annual Creek to Bay Clean Up.
A toddler was badly injured Saturday after being struck by a pickup truck at Crawford High School in the neighborhood of El Cerrito, police said.
Inspired by San Diego poll results regarding North Korean relations, Rep. Susan Davis hosted a public panel discussion about negotiations and a possible meeting between President Donald Trump and North Korean leader Kim Jong Un.
Tyson Ross lost his bid to pitch the first no-hitter in San Diego Padres' history when center fielder Franchy Cordero appeared to misplay a ball with two outs in the eighth inning Friday night of a 4-1 win over the Arizona Diamondbacks.
A fifth-grade teacher at Rosa Parks Elementary School in the San Diego Unified School District has been arrested for allegedly distributing pornographic images of young girls, including a toddler, authorities announced Friday.