Pantry Green Beans in Black Bean Sauce
In honour of my Chinese take-out love affair this is another yummy dish I always enjoy. I couldn’t find Black Bean sauce in my local grocery store so I used Hoisin Sauce in it’s place and this was pretty good if I may say so myself!
2 tbsp Hoisin sauce
1 tbsp sodium reduced soy sauce
1 tbsp rice vinegar
3 Cloves garlic, grated (or crushed)
1 Inch fresh ginger, grated
5 Dashes sesame oil
454g (1 lb) green beans, ends trimmed, washed
1 tbsp extra virgin olive oil
Stir together the Hoisin, soy sauce, vinegar, garlic, ginger, and sesame oil; set aside.
Using a deep skillet, bring some water (about an inch deep) to boil to cook the beans; season the water with salt.
Cook the beans for 2 minutes and then drop them into a cold bath (or cold water in your sink like I did!).
Return the pan to the stove on high heat and add the olive oil, when it’s hot (it will ripple) add the green beans (just shake off the excess water but still a little wet is fine; the oil will spit so be careful).
Sauté the beans for 5- 7 minutes until they start to blister.
Pour the Hoisin mixture into the pan and let it come to a boil, mix and coat the beans in the sauce and then turn the heat off the pan.
- For a little heat you can add some chili flakes to the pan when you the olive oil (1/4 tsp should be enough!).