Green Beans In Black Bean Sauce Recipes

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GREEN BEANS IN BLACK BEAN SAUCE



GREEN BEANS IN BLACK BEAN SAUCE image

Categories     Bean

Number Of Ingredients 10

1 Tbs. reduced-sodium soy sauce
2 Tbs. Chinese black bean sauce (such as Lee Kum Kee brand)
1 Tbs. rice vinegar
2 tsp. Asian sesame oil
1 tsp. granulated sugar
3 tablespoons canola oil
1 lb. haricots verts, trimmed
Kosher salt
2 Tbs. minced ginger
1 medium clove garlic, minced

Steps:

  • In a small bowl, mix the soy sauce, black bean sauce, vinegar, sesame oil, and sugar, and set aside. Heat the canola oil in a large (12-inch) straight-sided sauté pan over medium-high heat until shimmering. Add the beans, sprinkle with 1/4 tsp. salt, and cook, tossing occasionally, until most of the beans are browned, shrunken, and tender, 8 to 10 minutes. Reduce the heat to low and add the ginger and garlic; cook for about 45 seconds. Add the soy sauce mixture to the pan, cook for another 30 seconds, until the beans are coated and the sauce is warmed through, and serve.

CHICKEN WITH GREEN BEANS IN BLACK BEAN SAUCE



Chicken with Green Beans in Black Bean Sauce image

This is one of Rachael Ray's favorite takeout dishes--Chicken with Green Beans in Black Bean Sauce. Rachael says making takeout-style food at home allows you to control the quality and amount of ingredients.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 22

2 1/4 cups chicken stock
1 1/2 cups organic white basmati
1 1/2 pounds boneless, skinless chicken breasts (about 4)
3 tablespoons light soy sauce
2 tablespoons Shaoxing or sherry
About 1 1/2 tablespoons cornstarch
2 teaspoons ground Sichuan pepper or coarse ground black pepper
Salt
1 bag (12 ounces) trimmed green beans, halved across on bias
About 1/4 cup Shaoxing or sherry
About 1 1/2 tablespoons light soy sauce
About 1 1/2 tablespoons dark soy sauce
1/3 cup black bean sauce or black bean garlic sauce
About 1 1/2 tablespoons cornstarch
4 tablespoons safflower or peanut oil or other high-temp cooking oil
2 large shallots, chopped or 1 leek, thinly sliced
2 inches ginger root, peeled with tip of spoon and cut into matchsticks or chopped
4 large cloves garlic, peeled and thinly sliced or chopped
About 1/2 cup fermented black beans, optional
1 cup chicken brodo or bone broth
2 tablespoons toasted sesame oil
Toasted sesame seeds, about 1/4 cup, to garnish

Steps:

  • For the rice: Bring stock and rice to boil, reduce heat to low, cover and cook 18 minutes, shaking pot occasionally.
  • For the chicken and green beans: On a gel board, halve chicken breasts horizontally, then thinly slice.
  • In a medium glass mixing bowl, whisk up light soy, Shaoxing, cornstarch and peppercorn, add chicken and coat evenly.
  • Bring a few inches of water to boil in a deep skillet. Fill a large bowl with ice water. Place a strainer in sink.
  • Salt the water. Boil the green beans 3 to 4 minutes, drain and cold-shock in cold water, then drain again.
  • For the stir-fry sauce: In a second medium bowl, whisk up the Shaoxing or sherry, light and dark soy, black bean sauce and cornstarch.
  • For the stir-fry: Heat a large nonstick skillet over medium-high to high heat with about 2 tablespoons high-temperature cooking oil. Add chicken and brown (in 2 batches if pan is not large enough to brown without overcrowding), about 5 minutes. Transfer chicken to a platter and add 2 tablespoons more oil, 2 turns of the pan. Add green beans and toss a couple of minutes. Add shallots or leeks, ginger, garlic, fermented black beans if using and chicken brodo and toss 1 to 2 minutes. Add stir-fry sauce and toss. Reduce heat to simmer, add chicken back to pan and toss to combine.
  • Line shallow bowls or plates with rice and make a well for the chicken and beans. Drizzle with sesame oil and top with sesame seeds.

STIR-FRY VEGETABLES IN BLACK BEAN SAUCE



Stir-fry Vegetables in Black Bean Sauce image

So good, you could add meat or chicken if you like. Serve with steamed rice. I love the flavor of the black bean sauce!!

Provided by tamibic

Categories     Asian

Time 15m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons peanut oil
1/4 cup chopped green onion
1 1/2 tablespoons chopped fresh ginger
1 1/2 tablespoons garlic
1/2 lb sugar snap pea
1/2 cup sliced diagonally celery
1/2 cup sliced diagonally carrot
1/2 cup sliced diagonally mushroom
1/2 cup sliced diagonally red pepper
1/2 cup sliced diagonally green pepper
1/4 cup fermented black beans, smashed
1/4 cup mirin
1/4 cup chicken stock
1 tablespoon cornstarch, dissolved in water
2 teaspoons asian chili sauce

Steps:

  • Heat oil in wok and add the vegtables.
  • Stir and cook 3 minutes.
  • Add the remaining ingredients and continue stirring for 2-3 minutes longer or until slightly thickened.

Nutrition Facts : Calories 129.1, Fat 7.3, SaturatedFat 1.3, Cholesterol 0.5, Sodium 173.8, Carbohydrate 14.2, Fiber 3.6, Sugar 4.1, Protein 2.8

GREEN BEAN SAUCE



Green Bean Sauce image

Flavorful sauce that can be put on green beans, asparagus, broccoli, etc.

Provided by Rachael Barney Smith

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 8

Number Of Ingredients 9

2 hard-boiled eggs, chopped
1 cup mayonnaise
½ teaspoon prepared horseradish
½ teaspoon lemon juice
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 pinch garlic powder
1 pinch dried parsley, or to taste
1 dash Worcestershire sauce, or to taste

Steps:

  • Mix the eggs, mayonnaise, horseradish, lemon juice, salt, black pepper, garlic powder, parsley, and Worcestershire sauce in a bowl until well blended.

Nutrition Facts : Calories 217.9 calories, Carbohydrate 1.3 g, Cholesterol 63.4 mg, Fat 23.2 g, Fiber 0.1 g, Protein 1.9 g, SaturatedFat 3.7 g, Sodium 246.4 mg, Sugar 0.5 g

GREEN BEANS AND YELLOW SQUASH IN BLACK BEAN GARLIC SAUCE



Green Beans and Yellow Squash in Black Bean Garlic Sauce image

Make and share this Green Beans and Yellow Squash in Black Bean Garlic Sauce recipe from Food.com.

Provided by Frenzy

Categories     Vegetable

Time 30m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 10

250 g butternut squash, cut into cubes
200 g green beans, cut into 2 each
3 teaspoons black bean garlic sauce
1 teaspoon minced ginger
1 teaspoon sugar
3/4 cup water
3 teaspoons all-purpose flour
1 (8 ounce) can button mushrooms, cut into 2
150 g firm tofu, cubed
1 tablespoon canola oil

Steps:

  • In a cup, combine the Black Bean Garlic Sauce, Sugar, Flour and Water.
  • In a wok, heat oil and fry the ginger.
  • Add the squash cubes till soft and golden.
  • Add the beans until cooked through.
  • Add the mushroom then stir with tofu.
  • Add sauce mixture, bring to a low boil and cook until thickened. It's ready to serve!

Nutrition Facts : Calories 133.7, Fat 5.8, SaturatedFat 0.7, Sodium 15.5, Carbohydrate 16.6, Fiber 4.2, Sugar 4.5, Protein 7.6

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