Total Time
Prep 20 mins
Cook 15 mins

Adapted from a recipe by Jackie O. at Can substitute hoisin sauce for the black bean sauce for a different flavor. If you have "black bean and garlic sauce", reduce or eliminate the garlic! Adjust the amount of red pepper flakes to taste.

Ingredients Nutrition


  1. In a large wok, heat oil with red pepper flakes over medium-high heat. Stir in green beans; cook, stirring frequently, for 1 to 2 minutes. Stir in garlic and ginger; cook, stirring frequently, for 3 to 4 minutes. Season with salt and pepper, and then stir in black bean sauce. Cover and continue cooking until green beans are tender, about 10 minutes. Sprinkle with sesame seeds before serving.
Most Helpful

I used spicy brown bean sauce and added a little vegetable broth so the green beans could cook down a little. I really enjoyed the flavors. Thanks! Made for PAC-Fall 2009.

Sharon123 September 10, 2009

Too salty and too spicy. The black bean sauce congealed into clumps that were very unappetizing-looking and I was afraid to taste them. It seemed like far too much of the sauce.

evewitch July 12, 2009

These are delicious! I cut the oil down to 1 T, and for DS (14 m/o) I had to cut the crushed red pepper in half (sniff!). The result still had a bit of kick, though, and they were devoured by all. I used a teryaki sauce instead of black bean or hoisin, just because I had some to use up. It was very tasty, though next time I will cut out the kosher salt if I use a premade sauce. Thanks so much for posting! Made for Healthy Choices 2009.

smellyvegetarian March 23, 2009