Green Beans With Fermented Black Beans
- Prep 30m
- Cook 15m
- Easy
- Asian
These Asian green beans are steamed and tossed in an umami mixture of garlic, finely chopped shiitakes, and fermented black beans. They make a great side dish for holidays or weeknight dinners.
Ingredients
Yield: 4 servings
2 pounds green beans, trimmed
4 teaspoons peanut or canola oil
2 cloves garlic, minced
1 cup finely chopped shiitake mushroom caps
red pepper flake, generous pinch
2 tablespoons chopped dried fermented black soybeans
1 teaspoon ground white pepper
1 teaspoon salt
2 tablespoons dry sherry or shao shing wine
Ingredients
Yield: 4 servings
2 pounds green beans, trimmed
4 teaspoons peanut or canola oil
2 cloves garlic, minced
1 cup finely chopped shiitake mushroom caps
red pepper flake, generous pinch
2 tablespoons chopped dried fermented black soybeans
1 teaspoon ground white pepper
1 teaspoon salt
2 tablespoons dry sherry or shao shing wine
Preparation
Step 1
Bring several inches of water to a boil in a large Dutch oven or soup pot fitted with a steamer basket. Add green beans and steam, covered until bright green and crisp-tender, 3 to 4 minutes. Remove the steamer basket from the pot and open it up to let the beans cool.
Step 2
Meanwhile, heat oil in a large heavy skillet over medium-high heat. Add garlic, mushrooms, and red pepper flakes and cook, stirring often until the mushrooms are browned and about half their original volume, 4 to 6 minutes. Add black beans, pepper, and salt and stir to coat.
Step 3
Add the green beans and sherry or shao shing and stir-fry, stirring often until the green beans are heated through and coated, about 1 minute longer.
Nutritional analysis per serving
Calories: 81 calories
Protein: 3 g
Fat: 3 grams
Fiber: 3 g
Sugar: 5 g
Sodium: 162 mg