Green beans & bokchoy with Spicy Black Bean sauce

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took a wander down to the garden this morning and saw the climbing bean vines are overloaded with beans, the Bok Choy is going to flower so need to start using them in some dishes, which is good to see when a few months back they were getting eaten by wild hairs along with the lettuces.

Today I have been working a lot with black beans, I have always wanted to make my own as most shop brought sauces either have fish sauce or chicken broth in them. Being vegetarian I wanted to make my own with a bit of spice.   

Black bean sauce:

  • 400g or 1 can of black beans
  • 1/2 Tamari soy
  • 2 clovers garlic fine grated
  • 1 small knob of ginger fine grated
  • 1 tsp Korean pepper flakes
  • 1/2 cup honey
  • 2 tsp corn starch
  • 2 tbsp rice wine vinegar
  • 2 tbsp sweet soy
  • 1/4 cup sesame seed oil

Method:

place all ingredients in a food processor and blitz until your mixture has all come together.

For this dish you want to blanch your beans in water until soft or just bendy this will take around  1-2 minutes, when they start to soften take out of the water and set aside, now you can drain that water and place your bokchoy on a low heat and toss until they start to wilt, when this happens add in some of your black bean sauce, enough to cover and your beans as well toss for 30 seconds and take off heat continue to stir until everything is covered, place on a plate and top with sesame seeds and or chili for extra heat.  

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