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Shiitaki Mushroom Green Beans with Fermented Black Beans and Peanuts

Shiitaki Mushroom Green Beans with Fermented Black Beans and Peanuts is a tasty, nutritious, and a beautiful side dish or main course.  It’s a wonderful meal to serve on a weeknight or for company! Nan Simonsen demonstrated this hearty and colorful dish in her September 2021 cooking class. Serves 2-4

Ingredients

• 1 lb green beans, halved and stem ends removed
• 8-10 shiitaki mushrooms, rehydrated if dry, drained (liquid saved), cut in 1/2   
• 2 tablespoons fermented black beans (Koon chun Party Time Fermented Black Beans are available on Amazon), 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 (dry roasted are best) or toasted cashew pieces

Dry saute the green beans in a large wok of 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 in 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 add 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. 

Serve this as an Asian flavored side dish, or add cubed tofu to make it a main dish. Add the drained and cubed tofu when you add the mushrooms.  More broth and Tamari may be needed to keep everything moist.

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