Wok-Charred Long Beans with Black Olives

See the RecipeAndré Baranowski

This recipe is based on one in Around the World in 80 Dinners by Cheryl and Bill Jamison (William Morrow, 2008). Cheryl, when she first had the dish, at the Hong Kong restaurant City Chiu Chow, was at once intrigued and baffled by its use of black olives (a little-known but traditional Chinese ingredient), until it dawned on her that their "salty accent lent the dish a pungency similar to Asian shrimp paste".