This Asian stir fry features three types of beans: black beans, green beans, and a black bean sauce. While black beans aren’t a typical Asian stir fry ingredient, they are complemented perfectly with the rich and flavorful black bean sauce. Black bean sauce is made from fermenting black soybeans, a process that gives the beans a sharp, pungent, and umami-rich flavor. To download a Spanish translation of this recipe click here. Print Ingredients 2 Tbsp. peanut oil 2 Tbsp. garlic, minced 1 Tbsp. ginger, minced 1 yellow onion, small, peeled, sliced 1 lb. green beans, both ends trimmed, cut on an angle into 1″ pieces 1/2 tsp. kosher salt 1 cup black beans, cooked 2 Tbsp. oyster sauce 1 Tbsp. Asian black bean sauce 1/4 cup water Number of Servings : 6 Serving Size: 1 cup This Asian stir fry features three types of beans: black beans, green beans, and a black bean sauce. While black beans aren’t a typical Asian stir fry ingredient, they are complemented perfectly with the rich and flavorful black bean sauce. Black bean sauce is made from fermenting black soybeans, a process that gives the beans a sharp, pungent, and umami-rich flavor. To download a Spanish translation of this recipe click here. Directions Prepare all the green beans and line up all the ingredients in order as above. In a wok or heavy duty frying pan, heat the oil over high heat for 30 to 45 seconds. Add the garlic, ginger and onion slices and cook for 20-30 seconds, stirring constantly to prevent the garlic from burning. Add the green beans and salt and cook for another 2 minutes, stirring a couple times. Add the black beans, water, cover the pan, and let the beans steam for 3 to 4 minutes. Uncover the pan and add the oyster sauce and Asian black bean sauce and cook another minute, stirring to coat all the beans with the sauce. Recipe developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association.