Chinese Green Beans in Garlic Sauce
Chinese Green Beans in Garlic Sauce uses the long green beans variety, sitaw to Filipinos. I recreated this dish inspired by the favorite Chinese take-out version. Most original recipes use a black beans-garlic sauce made from scratch. I did not have all the ingredients to cook the homemade sauce, so, I used store-bought bottled garlic sauce, which was in the back of my pantry shelf. When the pandemic is over, I will try to make a homemade sauce version. Meanwhile, savor the salty-garlicky flavors of this side dish or a meatless meal in itself, served with rice. Makes 2 to 4 servings.*If you prefer a homemade garlic sauce, I offer an optional recipe in the procedure below.
Cook Time10 minutes mins
Total Time10 minutes mins
Course: Dinner, Lunch, Side Dish, Vegetables
Cuisine: Asian, Chinese, Filipino
Servings: 4 people
Calories: 110kcal
Author: Elizabeth Ann Quirino
For the sauce:
- 1 Tablespoon Lee Kum Kee Black Bean Garlic Sauce
- 1 Tablespoon honey
- 1 Tablespoon water
For the stir-fry:
- 2 Tablespoons vegetable oil
- 1 Tablespoon unsalted butter
- 4 cloves garlic peeled, finely minced
- 1 whole medium-sized white or yellow onion sliced
- 12 ounces sitaw (long green beans) washed, edges trimmed; sliced in 2-inch length pieces; about 2 cups
- 1 teaspoon ground black pepper
- 1/8 teaspoon sesame oil
To stir-fry the vegetables:
In a medium-sized skillet or wok, over medium-high heat, add the vegetable oil and unsalted butter. When oil and butter are hot enough in 1 to 2 minutes, saute the garlic and onions. After the onions are translucent in about 2 minutes, add the green beans. Pour the garlic sauce-honey mix over the green beans in the skillet. Mix well so the sauce coats the green beans.Season with ground black pepper.Cook till the beans are browned, shriveled and tender for about 8 minutes. Sprinkle the sesame oil and mix vegetables well. Serve warm with steamed rice.
To make homemade Black Bean Garlic Sauce (optional):
If you have all these ingredients and prefer to make your own homemade Black Bean Garlic Sauce, here's a basic recipe:1/2 cup chicken or vegetable broth2 Tablespoons Chinese salted black beans; in plastic bags, at Asian markets1 Tablespoon soy sauce2 cloves garlic, minced2 teaspoons cornstarch1 teaspoon oyster sauce1 teaspoon sugar1 Tablespoons vegetable oilSoak the Chinese black beans in water for 10 minutes. Then drain water.In a small bowl, mix together the broth, black beans, soy sauce, garlic, cornstarch, oyster sauce, and sugar. Blend ingredients well till there are no more lumps from the cornstarch. Set aside.Preheat a small skillet or wok over medium-high heat for one minute. Add the 1 tablespoon of oil. Lower heat to medium. Add the black beans sauce mixture. Stir to blend. Cook for 3 to 5 minutes more till sauce thickens. Keep stirring or the thickened sauce will scorch at the bottom of the skillet. When done, turn off heat. Cool the sauce. Store in a covered jar in the refrigerator till ready to use with the above Chinese Green Beans recipe. (Adapted from "The Asian Grandmothers Cookbook" by Patricia Tanumihardja)
Cook's comments:
The store-bought bottled Lee Kum Kee Black Bean Garlic Sauce is very salty and the garlic flavor can overwhelm the dish if too much is added. Resist the urge to add more than 1 tablespoon to this amount of vegetables or other type of stir-fried dishes. There are also other brands of Black Bean Garlic Sauce available from online sources like Amazon, or large supermarkets with an ethnic/ specialty section.Ingredient substitute: Substitute with 1-2 tablespoons of toyo (soy sauce) if you can't find the store-bought Black Bean Garlic Sauce and don't have the ingredients to make a homemade sauce.
Serving: 1g | Calories: 110kcal | Carbohydrates: 6g | Protein: 1g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 8mg | Sodium: 2mg | Potassium: 18mg | Fiber: 1g | Sugar: 4g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg