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Recipe

Stir-Fried Green Beans with Ginger and Black Bean Sauce

ByTony Rosenfeld
Maren Caruso

Servings:4

尽管这些微妙的绿豆traditionally saved for fancy French preparations, they’re also perfect for a quick stir-fry. Jarred black bean sauce serves as a light base for the sauce while minced ginger and garlic impart a heady punch.

This recipe is excerpted fromBig Buy Cooking.

Ingredients

  • 1 Tbs. reduced-sodium soy sauce
  • 2 Tbs. Chinese black bean sauce (such as Lee Kum Kee brand)
  • 1 Tbs. rice vinegar
  • 2 tsp. Asian sesame oil
  • 1 tsp. granulated sugar
  • 3 tablespoons canola oil
  • 1 lb. haricots verts, trimmed
  • Kosher salt
  • 2 Tbs. minced ginger
  • 1 medium clove garlic, minced

Nutritional Information

  • Calories (kcal) : 170
  • Fat Calories (kcal): 120
  • Fat (g): 14
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 0
  • Sodium (mg): 840
  • Carbohydrates (g): 11
  • Fiber (g): 3
  • Protein (g): 2

Preparation

  • In a small bowl, mix the soy sauce, black bean sauce, vinegar, sesame oil, and sugar, and set aside.
  • Heat the canola oil in a large (12-inch) straight-sided sauté pan over medium-high heat until shimmering. Add the beans, sprinkle with 1/4 tsp. salt, and cook, tossing occasionally, until most of the beans are browned, shrunken, and tender, 8 to 10 minutes. Reduce the heat to low and add the ginger and garlic; cook for about 45 seconds.
  • Add the soy sauce mixture to the pan, cook for another 30 seconds, until the beans are coated and the sauce is warmed through, and serve.
(4 ratings) Read Reviews
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Reviews (4 reviews)

  • vralls| 01/10/2019

    Whatever you do don't use Lee Kum Kee. It's utterly lacking in flavor and overly salty. It's worth the extra time to visit your local Chinese market to buy sauce with actual flavor.

  • jubalee| 04/30/2014

    I loved this recipe. Easy and delicious!

  • dianegoudreau| 11/12/2013

    So delicious my guests ate every single bean and asked for the recipe!!!

  • GoldenWorlds| 01/31/2011

    Quick and good, although I thought there was a little too much garlic.

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