This recipe was created for Club House for Chefs by: Kyo Koo, Chef Owner of Danwei Canting in Portland.
For the Spicy Green Beans: Heat canola oil in sauté 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 Club House Ginger, Ground. Rotate beans to spread ginger and garlic evenly. Cook for 30 seconds. Add Club House Red Pepper, Crushed, OLD BAY Seasoning and Club House Allspice. Cook for another 30 seconds. Turn heat to high, add water and continue to cook 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 until evenly distributed. Place green beans in a serving bowl and serve immediately.
