Kibbeh Green Beans

Much closer in style to traditional Chinese preparations, this snappy and fresh tasting recipe uses our Kibbeh N15 blend, pomegranate molasses, and shoyu. It's an entirely new flavor, but comforting all the same.And no wok of hot oil required.

Author

Christian Leue

Servings

2-4

Category

Vegetable Side

Ingredients

• 1 Tbsp olive oil
• 1 Tbsp Kibbeh N15
• 2 tsp pomegranate molasses
• 1 tsp shoyu
• 8 ounces green beans (the thinner and finer the better), stems removed
• Salt

Directions

1. In a small bowl mix together the olive oil, Kibbeh, pomegranate molasses, and shoyu.
2. Either toss the beans with a pinch of salt and cook in a sealed container in the microwave in 20 second intervals until bright green but still hard (this is my favorite way). Or blanch for 10 seconds in salted boiling water. No need to shock after, but either way pat them dry. Meanwhile, get a skillet going over high heat.
3. Toss the beans into the skillet and cook for 20-30 seconds, stirring frequently to dry them out.
4. Add the contents of the small bowl and start stirring the beans. They should take just another 2-3 minutes to finish, and will be tender crisp as soon as the liquid forms a thin glaze.
5. Serve hot and eat them while they are still crisp. I love them as a fresh counterpoint to dishes like Buta no Kakuni.