Easy 10 minutes stir fry green beans with black bean sauce and a kick of spice! Incredibly tasty and healthy!
The peak season for green beans (string beans) are between May to October in the U.S. So now is a good time to head to your local farmers market (or grocery store) to get these fresh green beans. Although many fruits and vegetables are available year-round, they taste the best and are cheapest during their peak seasons.
When buying green beans, try to look for those sold loose rather than in bags so you can pick the good ones. They should be crisp, tender and bright green, without blemishes or signs of wilting. Choose the slim tender ones, not the thick yellowish ones that can be pretty tough and stringy.
These stir fry crisp,tender green beans are best served with hot steam rice.
|Stir Fry Green Beans|| |
- 1 tablespoon vegetable oil
- Tablespoon shredded ginger
- 10 oz green beans, washed and drained
- Salt to taste
- Pepper to taste
- ½ teaspoon sweet medium soy sauce
- 1 tablespoon black bean sauce
- 1 teaspoon sambal oelek (optional)
- ¼ teaspoon Shitake mushroom seasoning (optional)
- Heat wok at medium heat.
- Add oil.
- Add ginger and stir fry for 30 seconds.
- Add green beans and stir fry for 2 minutes.
- Add salt, pepper and shitake mushroom seasoning (optional).
- Add sweet medium soy sauce, black bean sauce and sambal oelek.
- Stir fry for 30 seconds and dish out onto plate.
- Serve immediately.
I try to use baby green beans whenever I can find them because they are so sweet, crisp and tender! In the U.S, if you happen to live close to a Trader Joes or Costco, you will find them.
I prefer the shitake mushroom seasoning shown below, which you can find in most Asian grocery stores.