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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.
In a small bowl mix together the olive oil, Kibbeh, pomegranate molasses, and shoyu.
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.
Toss the beans into the skillet and cook for 20-30 seconds, stirring frequently to dry them out.
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.
Serve hot and eat them while they are still crisp. I love them as a fresh counterpoint to dishes like Buta no Kakuni.
• Gluten free? Just swap a good quality tamari for shoyu.
• You can also use just a paste made using the Bernise blend and olive oil or melted butter, plus salt to your tastes.
• Try this cooking technique with carrot coins (blanch/microwave them a bit longer, until they are tender-crisp) and add a bit of honey to the mix.
Food image and recipe © Christian Leue
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