• 1 lb green beans, halved and stem ends removed
  • 8-10 shiitaki mushrooms, stems removed, rehydrated if dry, halved
  • 2 tablespoons fermented black beans (I used Koon chun Party Time Fermented Black Beans, on Amazon), soaked 15 minutes, rinsed and drained
  • 3-4 cloves of garlic, chopped
  • Vegetable broth, mushroom rehydrating water, or water for dry saute
  • 2-3 tablespoons low sodium Tamari (gluten free), or soy sauce
  • 1/4 cup peanuts (for this I like dry roasted) or toasted cashew pieces

Dry sauté the green beans in a large wok or wide pan. [Start with a hot pan, add green beans and toss only occasionally, letting them color a bit. Add small amounts of broth to keep from burning, letting evaporate between additions]

Add about 1/3 of a cup of broth, cover and let steam for 3-4 minutes until bright green and still crisp. Uncover and stir in the black beans, garlic, and mushrooms.

Add the Tamari, and stir until green beans are glazed and somewhat caramelized. Add a bit more broth for moisture if necessary. Toss in the peanuts.

Savory and delicious.

Serve as an Asian flavored side dish, or add baked tofu as a main dish. Add 8 oz drained and cubed tofu when you add the mushrooms. Stir gently to avoid breaking up the tofu. More broth and Tamari may be needed to keep everything moist.

Watch me make this recipe on my YouTube channel: