Wednesday, October 3, 2012

Hot Pepper Green Beans

If you substitute 8 ounces of tofu for 8 ounces of vegetables it makes a great main dish for 2-3 with rice.

1 pound fresh green beans, stemmed
4 garlic cloves, minced
1/2 cup chopped green onions
2 fresh chiles, seeded and finely chopped (I use serrano chilis)
1 tablespoon fermented black beans, rinsed
3 tablespoons rice vinegar
2 tablespoons tamari soy sauce
1 1/2 teaspoons cornstarch
1 tablespoon sugar or a liquid sweetener
2-3 tablespoons mirin
3 tablespoons peanut or vegetable oil

Steam green beans for 2 minutes. Set aside.

In a small bowl, combine the garlic, green onions, chiles, and fermented black beans. In another small bowl combine the vinegar, soy sauce, cornstarch, sugar and rice wine.

Heat the oil in a wok, add the black bean mixture, and stir-fry for a minute. Add the green beans and stir-fry for about 5 minutes. Mix in the rice vinegar mixture and continue to stir-fry just until the beans are coated. Serve at once.

Serves 4-6

Adapted from Sundays at Moosewood Restaurant by The Moosewood Collective