Pungent and savory black bean-garlic sauce is the secret ingredient in this ultra-quick stir-fry.
- 1 teaspoon sesame oil
- 1 pound green beans, trimmed and cut into 1-inch pieces
- Pinch of crushed red pepper or to taste
- 1/2 cup water
- 1 14-ounce can mixed stir-fry vegetables, rinsed, or 1 1/2 cups frozen mixed stir-fry vegetables, thawed
- 1 tablespoon black bean-garlic sauce (see Ingredient note)
Ingredient Note: Black bean-garlic sauce *This savory, salty sauce used in Chinese cooking is made from fermented black beans, garlic and rice wine. Found in the Asian-food section of large supermarkets or at Asian markets. Use it in stir-fries and marinades for beef, chicken or tofu.
Heat oil in a large skillet over medium-high heat. Add green beans and crushed red pepper and cook, stirring often, until seared in spots, 2 to 3 minutes. Add water, cover, reduce heat to medium and cook, stirring occasionally, about 3 minutes for tender-crisp or 6 minutes for tender. Uncover, increase heat to medium-high, add stir-fry vegetables and black bean-garlic sauce. Cook, stirring often, until heated through and most of the liquid has evaporated, 1 to 2 minutes.