Runner Beans with Black Beans and Chilli (Jia Chang Dao Dou)

Me and Fen did a marathon today. Well I say marathon, it was actually a 5k – a distance so pathetically tiny it would be a mockery to even call it a ‘fun run’. Nevertheless, I wanted to make sure Fen was in tip top condition this morning – and surely there is no food more appropriate for running than runner beans?

Runner Beans with Black Beans and Chilli (Jia Chang Dao Duo) - Feeding Fen Image 1

Runner beans are called knife beans in China (for reasons that seem to flummox both Google and I). Although a staple of my childhood, I never realised how well suited they are for stir-frying. This easy recipe simply requires you to blanch the runner beans for a couple of minutes, then season with some chillies and fermented black beans – the same delicious beans used in twice-cooked pork.

Runner Beans with Black Beans and Chilli (Jia Chang Dao Duo) - Feeding Fen Image 2

This is a fantastically simple dish that makes full use of classic Hunanese seasoning, and pairs incredibly well with a more heavy meaty or fish dish (perhaps red-braised pork or Cantonese steamed fish). It’s spicy, salted, and has a tang from the soy sauce that I’ve never paired with runner beans before, but tastes great nevertheless. Judging by our performance at the 5k I can’t promise it will help your fitness (well it is an oily stir-fry after all), but I can at least guarantee that your Fen will finish her bowl all smiles.

 Runner Beans with Black Beans and Chilli (Jia Chang Dao Duo) - Feeding Fen Image 3

Runner Beans with Black Beans and Chilli – Jia Chang Dao Duo

Total Time: 15 hours

Serving Size: 2

Ingredients

  • 250g runner beans
  • 1 garlic clove
  • ½ red chilli
  • 2 tbsp cooking oil
  • 1 tbsp fermented black beans
  • 2 tsp ground chillis
  • 1 tsp light soy sauce
  • salt

Instructions

  1. Peel and slice the ginger and garlic. Wash the runner beans, top and tail them, then cut them into diagonal pieces
  2. Bring a pan of water to boil. Add in the runner beans and boil for 2-3 minutes until soft. Drain, shake dry, then set aside
  3. Put the oil in a pan under a high heat. Add the chilli, ginger and garlic, and stir-fry briefly being careful not to burn. Add the black beans and ground chilli and stir-fry again. Add in the runner beans and stir-fry until fragrant and delicious. Add salt and soy sauce, then serve

Based on a recipe from Fuchsia Dunlop's Every Grain of Rice

http://www.feedingfen.com/2016/06/12/runner-beans-black-beans-chilli-jia-chang-dao-dou/

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