Figure 1 Green Beans Image Source: Green Beans

Let us add a little spice and exotic flavor to transform standard green beans into a scrumptious treat flavored with garlic and ginger and bathed in an exotic Asian black bean sauce that will be devoured ravenously by one and all. We might even throw in some finely grated Parmesan cheese for additional bite and tanginess.

Ingredients

• 500 Grams (about 17 ounces) Fresh Green Beans

Sauce Ingredients

• 2 Shallots
• 4 to 5 Large Cloves of Garlic
• 1 Ginger Root
• 1 Tablespoon each of Black Bean Sauce and Soy Sauce
• 3 Tablespoons of Cooking Oil
• 2 Teaspoons of Rice Vinegar
• 1 ½ Teaspoons of Sugar
• ½ Teaspoon of Chili Paste

Note: When it comes to soy sauce I generally use the Kikkoman brand as it always seems to be of the most consistent quality and therefore when used for cooking produces dishes of an ultimately predictable result and let’s face it when cooking it is always good to be able to count on the results of your labors.

Method

1. Wash and trim the beans. Remove the strings as well.
2. Wash the shallots and then cut the green bits off. Now mince the white bits and set to one side. Dice the green parts and set them aside as well but keep separate from the minced white shallots.

Figure 2 Garlic Image Source: Garlic

1. Peel, trim and mince enough garlic to produce 1 tablespoon of minced garlic (use the processed minced garlic if you don’t have any fresh garlic or just can’t be bothered mincing some.)

Figure 3 Ginger Root (cross-sectional view) Image Source: Ginger

1. Wash, trim and peel the ginger root and then mince it (I use the garlic press to do this as well). We will need 1 tablespoon of minced ginger so if you don’t have enough, by all means use the processed variety.
2. Take a small bowl and thoroughly combine the black bean sauce, the soy sauce, the sugar and the rice vinegar. Gently does it. We don’t want to make the mixture frothy just nicely combined. Set mixture aside for the moment.
3. It is now time to fire up the wok. Once the wok is up to temperature add in 2 tablespoons of cooking oil and then add in the trimmed green beans. Stir-fry until the beans reach your preferred tenderness. I usually stir-fry them for 10 minutes. Once the beans are to your satisfaction remove them from the wok and set aside.
4. Once you have removed the beans from your wok immediately and the third tablespoon of cooking oil followed by the minced garlic, the minced ginger and the minced white portions of the shallots. Stir-fry these ingredients for about 20 seconds and then add the chili paste and stir-fry for another 5 seconds.
5. Now add in your bowl of premixed sauce ingredients and stir-fry for another 10 seconds or so. It is important to continually stir in order to prevent any separation of ingredients that might occur as a result of the presence of the oil.
6. Return the beans to the wok and toss to cover in the still simmering sauce. Transfer your now sauce coated beans to a serving bowl.

Serving

Sprinkle the diced shallot greens over the sauce coated beans and serve immediately.

For an extra pizzazz you might even sprinkle a little finely grated Parmesan cheese over the top of the sauce covered beans. Enjoy!!!