Asian Green Bean Stir-Fry Recipe

Armen Hareyan's picture
Asian Green Bean Stir-Fry Recipe

Pungent and savory black bean-garlic sauce is the secret ingredient in this ultra-quick Asian green bean stir-fry recipe.

Makes 4 servings, 1 cup each

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes



1 teaspoon sesame oil
1 pound green beans, trimmed and cut into 1-inch pieces
Pinch of crushed red pepper or to taste
1/2 cup water
1 14-ounce can mixed stir-fry vegetables, rinsed, or 1 1/2 cups frozen mixed stir-fry vegetables, thawed
1 tablespoon black bean-garlic sauce (see Ingredient note)

Heat oil in a large skillet over medium-high heat. Add green beans and crushed red pepper and cook, stirring often, until seared in spots, 2 to 3 minutes. Add water, cover, reduce heat to medium and cook, stirring occasionally, about 3 minutes for tender-crisp or 6 minutes for tender. Uncover, increase heat to medium-high, add stir-fry vegetables and black bean-garlic sauce. Cook, stirring often, until heated through and most of the liquid has evaporated, 1 to 2 minutes.

NUTRITION INFORMATION: Per serving: 59 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 10 g carbohydrate; 3 g protein; 5 g fiber; 327 mg sodium; 951 mg potassium.

Nutrition bonus: Vitamin C (30% daily value), Vitamin K (20% dv), Vitamin A (15% dv).

TIP: Ingredient Note: Black bean-garlic sauce: This savory, salty sauce used in Chinese cooking is made from fermented black beans, garlic and rice wine. Found in the Asian-food section of large supermarkets or at Asian markets. Use it in stir-fries and marinades for beef, chicken or tofu.

This Asian green bean stir-fry recipe is brought to you by Eating Well Magazine December 2005/January 2006 Issue. See Eating Well Introductory Subscription Offer.