STIR-FRY VEGETABLES IN BLACK BEAN SAUCE
So good, you could add meat or chicken if you like. Serve with steamed rice. I love the flavor of the black bean sauce!!
Provided by tamibic
Categories Asian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in wok and add the vegtables.
- Stir and cook 3 minutes.
- Add the remaining ingredients and continue stirring for 2-3 minutes longer or until slightly thickened.
Nutrition Facts : Calories 129.1, Fat 7.3, SaturatedFat 1.3, Cholesterol 0.5, Sodium 173.8, Carbohydrate 14.2, Fiber 3.6, Sugar 4.1, Protein 2.8
EASY BEEF IN BLACK BEAN SAUCE
Try this simple stir-fry using tender rump steak, peppers, ginger, chilli and garlic. Opt for a good quality black bean sauce - it will make all the difference
Provided by Esther Clark
Categories Dinner
Time 30m
Number Of Ingredients 14
Steps:
- Remove the thick layer of fat running down the side of the steaks and discard. Slice the steak into 1cm-thick, long strips and toss with the cornflour and some seasoning.
- Heat the oil in a large frying pan or wok over a high heat then add the steak, frying for 3-5 mins or until golden brown on the outside. Remove with a slotted spoon and transfer to a plate.
- Add the onion and peppers to the pan and fry for 6-7 mins or until beginning to soften. Stir through the garlic, ginger and chilli and cook for a further min. Return the beef to the pan and stir through the black bean sauce, rice wine vinegar, sugar and 2 tbsp water to loosen a little. Bring to a simmer and then remove from the heat.
- Serve the stir-fry in deep bowls with mounds of sticky rice and top with coriander, if you like.
Nutrition Facts : Calories 297 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 1.38 milligram of sodium
SEITAN & BLACK BEAN STIR-FRY
This handy vegan stir-fry makes a satisfying supper, with a sticky sweet and spicy sauce. Seitan, peanut butter and a mix of veggies is a winning combination
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 15
Steps:
- Start by making the sauce, tip half the beans into the bowl of a food processor with the rest of the ingredients and add 50ml water. Season, then blend until smooth. Pour into a saucepan and heat gently for about 5 mins or until thick and glossy.
- Drain the seitan and pat dry with kitchen paper. Toss the seitan pieces in a bowl with the cornflour and set aside. Heat your wok to a high temperature, add a little oil, then the seitan - you might need to do this in batches. Stir-fry for around 5 mins until golden brown at the edges. Remove the seitan from the wok using a slotted spoon and set aside on a plate.
- If the wok is dry at this stage, add 1 tsp vegetable oil. Throw in the chopped peppers, the rest of the beans, pak choi and spring onion. Cook for 3-4 mins, then return the seitan to the pan, stir in the sauce and bring to the boil for 1 min. Serve with cooked rice or noodles.
Nutrition Facts : Calories 326 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 23 grams sugar, Fiber 7 grams fiber, Protein 22 grams protein, Sodium 3.08 milligram of sodium
BEEF AND BROCCOLI WITH BLACK-BEAN GARLIC SAUCE
Better than takeout? We think so! What really sets this beef-and-broccoli stir-fry apart is the addition of black-bean garlic sauce, a rich and super-savory Chinese condiment made with fermented black beans, garlic, and chilis into a rich and super savory paste that soaks into this stir-fry with aplomb.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Pat meat dry, then toss with 3 teaspoons cornstarch. Stir together broth, ginger, black-bean sauce, sugar, sesame oil, and remaining 1 teaspoon cornstarch in a bowl. Measure 2 tablespoons water in a separate small bowl and set aside.
- Heat a large, heavy skillet (preferably cast iron) or wok over high for 3 minutes. Swirl in 2 tablespoons vegetable oil. Working in batches to avoid crowding pan, brown meat, about 1 minute per side. Transfer to a plate.
- Swirl in remaining vegetable oil and add broccoli. Cook, stirring occasionally, until broccoli begins to brown, about 3 minutes. Add reserved water and toss until broccoli is bright green and tender, 1 to 2 minutes more.
- Add white and light-green parts of scallion to skillet along with meat and any accumulated juices. Stir in black-bean-sauce mixture and toss until evenly coated and sauce has thickened, about 30 seconds. Serve with rice, sprinkled with scallion greens.
CHINESE BLACK BEAN SAUCE
Fermented black beans mixed with traditional ingredients creates one of the most popular stir-fry sauces on a Chinese food menu. This pungent and earthy sauce is easy to make and will last in the refrigerator up to a month. It can also be frozen in small portions to easily be used for a quick stir-fry. Because of the saltiness of the beans, there is no need to add salt in the recipes where you use this sauce.
Provided by Buckwheat Queen
Categories World Cuisine Recipes Asian Chinese
Yield 15
Number Of Ingredients 12
Steps:
- Rinse black beans thoroughly and dry. Remove about 1/4 cup and set aside. Roughly chop the rest of the beans.
- Heat vegetable oil in a large saucepan over medium-low heat. Add chiles, shallot, ginger, and garlic. Fry until soft and fragrant, about 5 minutes. Do not let the ingredients burn. Reduce the heat if necessary. The objective is to slow cook the ingredients. Add all the beans; both chopped and whole. Simmer, stirring often, until the beans are soft, about 2 minutes. Add tamari, rice wine, brown sugar, ground Sichuan pepper, and five spice. Simmer until thickened, stirring often. Remove from heat; let cool, about 10 minutes.
- Mix in sesame oil and cover. As the sauce rests, the beans will settle and the oil will float, creating a barrier which will protect it from mold. The sauce is ready to use or store in an airtight container in the refrigerator for up to 1 month.
Nutrition Facts : Calories 210.6 calories, Carbohydrate 2.7 g, Fat 22.2 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 3.5 g, Sodium 202.7 mg, Sugar 1.1 g
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- Pre-heat your wok over high heat, until it starts to smoke. This step is essential, as it prevents the chicken from sticking to the wok. With your spatula, spread 2 tablespoons of oil over the bottom of the wok. Add the chicken, and quickly spread the pieces into a single layer. Let the chicken cook for about 30 seconds, flip, and cook the other side for another 30 seconds. The chicken is done once it turns opaque––be careful not to overcook it. Turn off the heat, transfer the chicken to a dish, and set aside.
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