Prep 20 mins
Cook 15 mins
Adapted from a recipe by Jackie O. at allrecipes.com. 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.
- 1 1⁄2 tablespoons vegetable oil
- 1⁄4 teaspoon crushed red pepper flakes
- 1 1⁄4 lbs fresh green beans, trimmed
- 1 1⁄2 teaspoons minced garlic, about 3 cloves
- 1 1⁄2 teaspoons minced fresh gingerroot
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon fresh coarse ground black pepper
- 1⁄4 cup black bean sauce
- 1 tablespoon white sesame seeds
- 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.
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.
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.
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.