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Stir-Fried Green Beans with Ginger and Black Bean Sauce

Maren Caruso

Servings: 4

Though these delicate green beans are 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.


  • 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


  • 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.


Rate or Review


  • 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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