*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Very tasty! I scaled back to 4 servings :-) and used peanut oil. As I was heating the oil I tossed in about a 1/2 tsp of red pepper flakes to give it some more spice and I ended up omitting the black bean sauce because they looked so good as is I just plain forgot to add it. Would be good with some toasted sesame seeds sprinkled on near the end, too.
I can't believe I was able to make this delicious asian dish! I've never tried making anything like this before and it turned out marvelously! I scaled it back to 4 servings and since I don't have a wok used a great big fry pan--it worked great! I covered it for the last 10 minutes and let it 'steam' and it seemed like it cooked the string beans more thoroughly.
I have always love this dish when eating out at Chinese restaurants. It was really great to discover this recipe so that I could make it at home whenever I want. Sometimes I add cooked chicken breast or shrimp to this dish if I am craving some protein.
I've made this twice as a side dish scaling the recipe WAY back. I seem to have a problem with the ginger and garlic scorching before the black bean sauce is added and then the black bean sauce doing the same. I'm not sure what the remedy is. The second time I tried tossing a bit of water in with the sauce and it may have helped a little. Nevertheless the recipe does taste great. I LOVE chinese-style green beans. I am still hoping to find a way to keep everything but the beans from scorching on me. Thanks!
After 30 minutes cooking the beans were still crunchy! I can't even imagine how long it would take to make 40 servings! Could make this again but would definitely blanch or steam the beans prior to stir-frying them.
This recipe is terrific! I was having a craving for stir fry beans and this tastes very authentic to me. I scaled it to two servings since I only had 3/4 lbs of fresh green beans. It was so flavorful I sat and ate almost the whole bowl myself! Thanks for sharing this recipe Jackie.
This was superb.. even cold the beans were tasty. I served this with Szechaun Shrimp from this site and really enjoyed my dinner. Next time I think I might try this with a mix of black bean and hoisin sauce.