Commercial black bean sauces vary greatly in strength and saltiness. Depending on the brand, you may want to use up to 1/4 cup (50 mL) for a full, richly flavoured sauce.
- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2010
- 1 lb green bean trimmed
- 2 tablespoons black bean sauce
- 1 tablespoon cornstarch
- 1 tablespoon oyster sauce
- 1/4 teaspoon granulated sugar
- 2 tablespoons vegetable oil
- 12 oz regular ground beef
- 1 onion sliced
- 3 cloves garlic thinly sliced
- 1 green chili thinly sliced
- 1 jalapeño pepper thinly sliced
- 1/4 cup chopped fresh coriander
MethodIn saucepan of boiling water, blanch green beans for 2 minutes. Drain and pat dry. Set aside.
Meanwhile, in small bowl, whisk together black bean sauce, cornstarch, oyster sauce and sugar; set aside.
In wok or large skillet, heat oil over high heat; stir-fry beef until no longer pink, about 4 minutes.
Add onion, garlic and chili; stir-fry until onion is softened, about 3 minutes.
Add green beans and sauce mixture; stir-fry until beans are tender-crisp, about 3 minutes, adding up to 2 tbsp (25 mL) water to prevent sticking, if necessary. Stir in coriander.
More stir-fry recipes:
Nutritional facts Per serving: about
- Sodium 265 mg
- Protein 17 g
- Calories 385.0
- Total fat 28 g
- Potassium 415 mg
- Cholesterol 56 mg
- Saturated fat 9 g
- Total carbohydrate 17 g
- Iron 20.0
- Folate 18.0
- Calcium 6.0
- Vitamin A 7.0
- Vitamin C 17.0