Long Beans with Mushrooms and Black Bean Sauce

by Sarah on June 9, 2014

Undercover Caterer :: Long Beans and Mushrooms in Black Bean Sauce

You guys, this is barely even a recipe.  This is what you make for dinner on a Monday night.  You’re exhausted, you just want some darn dinner and I suppose it should be marginally healthful especially since–if you are anything like me–you either ate 6 courses at some restaurant or worked all weekend and only ate tacos and popcorn.

Undercover Caterer :: Long Beans and Mushrooms in Black Bean Sauce

I happen to love, seriously love long beans.  If you can’t get them at your local farmer’s market, grocery store or Asian market, then by all means use regular green beans.  You can also use whatever kind of mushroom you like–I just happened to have these crimini on hand.  Also notable:  In the first photo of ingredients, I have plain old black bean sauce (Dynasty), which is not spicy.  I didn’t realize I had the kind I like at home (Heavenly Chef), with added chili. Use whatever you have or like.  I like the spicy one.  If you can’t find the black bean sauce with chili, just use the mild one and add some sambal olek or sriracha to taste.

Black bean sauce is really just fermented soybeans.  Sounds weird, but it has a nice salty umami thing going on that’s especially nice when using for a vegetarian dish–it gives the veggies a special oomph that just makes them extra satisfying.

Undercover Caterer :: Long Beans and Mushrooms in Black Bean Sauce

Result:  Ten minutes of preparation, maybe ten minutes of cooking and there’s a satisfying meal on the table.  The black bean sauce, the meaty mushrooms and the crunchy cashews give this enough heft to feel like a substantial meal while simultaneously being light enough to feel good about eating it–because eat it you will–there’s enough for lunch and dinner the next day.

Long Beans with Mushrooms and Black Bean Sauce


  • 1 bunch long beans, cut into 3-inch lengths
  • 3 cups crimini mushrooms, sliced (or whatever kind you choose)
  • 1 onion, cut in half and sliced thin
  • 1 cup roasted cashews
  • 2 Tbsp garlic-chili black bean sauce
  • Soy sauce
  • peanut oil


  • Heat 2 Tbsp oil in a wok or large saute pan over high heat.
  • Add onion and saute for one minute until fragrant. Add long beans and mushrooms and saute until tender.
  • Add black bean sauce, one Tbsp at a time, to suit your taste. Season with soy sauce.
  • Add cashews and toss through until all are coated with the sauce and hot.
  • Serve with rice.

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