Spicy Moroccan Beans and Konyaku Stir-Fry

Spicy Moroccan Beans and Konyaku Stir-Fry

This is a great recipe for when Moroccan beans are in season. One of our favorite dishes. It tastes great without the red hot peppers, too.


Moroccan beans
1 to 2 packets
Shirataki (konnyaku noodles)
1 bag
Thinly sliced pork (pork ribs can also be used)
3 pieces
Red chili pepper (cut into thin round slices)
Sesame oil
1 tablespoon
★ Sugar
1 teaspoon
★ Mirin
1 tablespoon
★ Sake
1 tablespoon
★ Soy sauce
1 1/2 tablespoons
Dashi stock granules
1 scant teaspoon


1. I know these as "long beans," but they are also sold as "Moroccan beans". They are like flat string beans. I thinly slice them on the diagonal.
2. Boil shirataki (konyaku noodles) and strain, then cut into easily edible sizes. Cut the pork into small pieces.
3. Add sesame oil to frying pan and fry red chili peppers on medium-flame heat. When the chili becomes slightly aromatic, add the pork and increase to high heat.
4. Add the beans and after coating them in oil, add the konyaku and dashi (Japanese soup stock), and add the ★ ingredients in the order listed.
5. It's done when the liquid completely disappears. Garnish with thinly sliced red chili peppers.
6. User "Mei21" used string beans.
7. These are the ingredients.

Story Behind this Recipe

This is adapted from my mother's recipe. Its a shame it can only be enjoyed when Moroccan beans are in season.