2 to 4.
By Irene Kuo
Prepare the flowerets as in the preceding recipe; save the stems for salting.
Rinse the fermented black beans briefly in water and shake dry; chop them coarse. Prepare and measure out the other ingredients.
Heat a wok or large, heavy skillet over high heat until hot; add the oil, swirl, and heat for 30 seconds. Splash in the black beans, garlic