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Recipe

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.

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.

Reviews

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Reviews

  • 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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