String Beans With Shallots, Ginger, and Bean Sauce (or Hoisin)

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String Beans With Shallots, Ginger, and Bean Sauce (or Hoisin)

 

8 ounces shallots (about 6 large)

1/4 cup grape seed, corn, or other light oil

1 to 1 1/4 pounds green beans, trimmed

salt and freshly ground black pepper

2 tablespoons minced fresh ginger, or 2 teaspoons dried ginger

1/4 cup or more ground bean sauce, black bean sauce, or hoisin sauce

1/4 cup or more minced fresh cilantro for garnish, optional

 

Peel the shallots and cut them in half the long way (most large

shallots have two lobes anyway, and will naturally divide in half as

you peel them). If they are small, peel them and leave them whole.

Place the oil in a large, nonstick skillet and turn the heat to

medium-high. Add the shallots and cook about 5 minutes, stirring

occasionally, until they begin to brown. Add the string beans, salt

and pepper and lower the heat to medium. Stir the beans occasionally

for about 15 minutes until they soften.

When the beans begin to brown, add the ginger and cook for another 3

minutes until the beans are very tender and the mixture is fragrant.

Stir in the bean sauce and half the cilantro. Garnish with the

remaining cilantro and serve. Serves 4.