This is a terrific main dish if you are feeding people who are happy with a plate full of green food, or it makes a lovely side dish for dedicated carnivores. Black Bean Sauce is a concentrated Chinese condiment made with fermented black (soy) beans and garlic, and it is quite salty and pungent, so a little goes a long way. Add about half the amount I call for, taste, and add more if you like.
Black Bean and Toasted Walnut Green Beans
1/3 cup walnut pieces
1 tablespoon olive or walnut oil
One pound of trimmed green beans (I used frozen for this–if you use fresh, blanch in boiling water for a couple of minutes before doing the stir fry)
1 clove garlic, crushed
1 1/2 tablespoons Black Bean and Garlic Sauce
fresh lemon zest (optional but nice)
In a wok pan or a large, nonstick skillet, toast the walnuts over medium heat, stirring frequently, until you can see the oil begin to glisten on the surface of the nuts. Scoop them out of the pan while you do the rest of the stir fry.
Add the oil to the pan and increase the heat to high. Toss in the green beans, garlic, and black bean sauce and cook, stirring frequently, until the beans are hot and still bright green. Stir in the toasted walnuts and sprinkle with fresh lemon zest.
Hope you have an excellent week!
Thanks for reading,