Stir-Fried Green Beans with Ginger and Black Bean Sauce

I love the green beans at Yank Sing in San Francisco — I’m not brave enough to cook with the dried shrimp they use, but this recipe is pretty close in taste to the original.
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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
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.

Fine Cooking
September 2009

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