Small name, big flavor, bigger impression! Created by Portland, Oregon’s Chef Kyo Koo, this complex yet easy to make side dish is comprised of the spicy selection of McCormick Culinary Ginger, Allspice, Crushed Red Pepper, Mediterranean Fine Grind Sea Salt plus two teaspoons of the always tasty OLD BAY Seasoning. Cooked in canola oil and served with sliced scallions and cilantro, be sure to add this culinary creation to your next menu concept!
Ingredients
Servings
Spicy Green Beans | Serves 4
14 oz Green Beans, stem ends removed
5 oz Firm Tofu, diced, 1/4" squares
1 tbsp Ginger, fresh, minced
1 tsp Garlic, fresh, thinly sliced
1 tbsp Chinese Fermented Black Beans, finely chopped
Heat canola oil in saute pan over medium-high heat. Heat oil until just under smoke point.
Add green beans, tofu and salt and cook for 3 minutes over medium-high heat, rotating beans with the tongs to cook evenly.
Add fermented Chinese black beans, minced ginger, sliced garlic and ground ginger, rotating the beans to spread ginger and garlic evenly. Cook for 30 seconds.
Add crushed red chili pepper flakes, OLD BAY seasoning and allspice. Cook for another 30 seconds.
Turn heat to high, add water and continue to cok until water is completely evaporated. Use the spatula to fold over your green beans every 30 seconds for even cooking.
For Serving:
Add sliced scallions and cilantro, and toss evenly to distribute.
Place green beans in a serving bowl and serve immediately.
Chef's Tip!
This side dish also makes a great cold salad, simply prepare according to directions, then chill and serve.
