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Shiitaki Mushroom Green Beans with Fermented Black Beans and Peanuts

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.

For more recipes and resources to help you build a lifestyle that empowers you to heal, visit our resource page and YouTube channel.

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