recipes articles & more

Quiche Recipe: Create Your Own
Strawberry Mojito
How to Make Chocolate Soufflés
Win Steven Raichlen’s Must-Have Grilling Tools
How to Roll a Roulade Cake
10-Minute Strawberry Recipes
Ingenious Kitchen Tips
How to Make Barbecued Chicken
Recipes Dads Love
Tour Steven Raichlen's Kitchens

Print It| Add to Favorites| | Pin It

Stir-Fried Green Beans with Ginger and Black Bean Sauce

by Tony Rosenfeld

read reviews (1)

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. Serves 4

Get a quick and delicious recipe every day with our FREE Make it Tonight newsletter Make it Tonight Recipe

soy sauce rice vinegar sesame oil more more

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

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.

photo: Maren Caruso

From Book Big Buy Cooking , pp. 158

September 14, 2010