Asian Chicken & Green Beans Stir Fry with Black Bean Sauce Recipe
This Asian chicken and green beans stir fry is easy and delicious with a black bean garlic sauce.. The black bean sauce is fermented black beans and has a deep rich salty flavor.. Come join me and I will show you step by step how to make this delicious Asian chicken and green bean stir fry.
#chickenstirfry #greenbeans #chinesecooking #tesscooks4u #wokcooking #chinesefood #recipes #recipe
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Asian Recipes by Tess Cooks4u
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Asian Chicken and Green Beans with Black Bean Sauce Recipe
INGREDIENTS:
2 cups green beans - cleaned and ends cut
1/4 cup diced onions
4 mini carrots sliced
1 tbsp. minced garlic
2 tsp. minced ginger
1 tbsp. black bean sauce
1/4 cup water or broth
1 tbsp. ShaoXing cooking wine
1 tsp. dark mushroom flavor soy sauce
1 tsp. sugar
1 tsp. chili sambal - optional
cornstarch slurry - 2 tsp. cornstarch and 1 tbsp. water
*Blanch green beans and carrots for 30-60 seconds depending on size
of green beans.
Place in cold water bath to stop cooking. Drain.
Chicken marinade:
1 cup sliced chicken
pinch of salt
1 tsp. ShaoXing cooking wine
1/2 tsp. Sesame oil
1 tsp. cornstarch
*Mix above ingredients in a bowl and let rest for 10 minutes
*In a wok on high heat, add oil and chicken and spread out.
Do not stir for 15-20 seconds. Then cook and stir for 2-3 minutes
or until done. Remove from pan.
In a wok or pan on medium high heat add oil, minced garlic and ginger.
Cook and stir for 15 seconds and add diced onions and black bean sauce.
Cook and stir for a minute and add blanched green beans and carrots.
Stir to combine.
Add water, Shaoxing cooking wine, sugar and chili sambal.
Stir to combine.
Add dark soy sauce and chicken/juices back into the pan.
Cook and stir to combine.
Add a couple spoonfulls of the cornstarch slurry.
Cook and stir for about 30 seconds and serve.
Enjoy.
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PRODUCTS I AM USING ------ AFFILIATE LINK
Tess Cooks4u Amazon Store
I have an electric stove so I use a Carbon Steel Flat Bottom Wok
These Wok Spatulas are nice for wok cooking.
Lee Kum Kee Lkk Black Bean Garlic Sauce
I use the Kadoya Pure Sesame Oil
Marukan Rice Vinegar 24 Oz.
SHAOXING Rice Cooking Wine
Pearl River Bridge is my favorite brand of dark soy sauce.
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Healthy Chickpea Recipe for a Vegetarian and Vegan Diet | Chickpea Vegetable Stir Fry
Healthy Chickpea Recipe for a Vegetarian and Vegan Diet | Chickpea Vegetable Stir Fry
???? Let me know in the comments if you enjoyed this Vegan Chickpea recipe?
▶️ RECIPE INGREDIENTS LIST: (3 servings approx.)
3 Tablespoon Cooking Oil (I have used Light Olive Oil)
130g / 1 Cup Onion - thinly sliced and cut in half
150g / 1 Cup Carrot - cut in 1/2 inch X 1/2 inch cubes
150g / 1 Cup Red Bell Pepper - cut in 1/2 inch X 1/2 inch pieces
250g / 2 Cups Zucchini - cut in 1 inch X 1 inch cubes
1+1/2 Tablespoon (or to taste) Garlic - finely chopped (3 to 4 garlic cloves)
2 Cups / 1 Can (540ml can) - Cooked Chickpeas (drained)
1/2 Tablespoon Dried Oregano
1/2 Tablespoon Paprika (NOT SMOKED)
Salt to taste (I have added total 3/4 teaspoon Pink Himalayan salt)
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
Lemon Juice to taste (I recommend 1 to 1+1/2 Tablespoon of lemon juice)
10g / 1/4 Cup Parsley - finely chopped
Black Pepper to taste (I have added 1/2 teaspoon)
Drizzle of Olive Oil (I have added 1/2 Tablespoon of organic cold pressed olive oil)
▶️ METHOD:
To a heated pan add olive oil, onion, carrot, red bell pepper, salt and fry on medium heat until the vegetables are lightly browned and soft. It will take about 5 to 6 minutes. Adding salt to the vegetables will release it's moisture and help it cook faster, so please don’t skip it.
Once the vegetables are nicely fried, reduce the heat to low (to prevent the garlic from burning). Now add the finely chopped garlic and fry for about 30 seconds or so. Then add the zucchini, cooked chickpeas, dried oregano, paprika, cayenne pepper, and salt. Turn the heat to medium-high. Stir fry on medium-high to high heat (depending on the heat of your stove), until the chickpeas are fried and zucchini slightly cooked but still has a bite to it.
The intent here is to not over cook the zucchini but at the same time get the chickpeas nicely fried and that's the reason we are frying it on higher heat. It will take about 4 to 5 minutes.
✅ NOTE: Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat.
Turn of heat. Add parsley, ground black pepper, generous amount of lemon juice and a drizzle of olive oil. Mix well. Serve hot with steamed rice, in a wrap or just as a warm salad.
▶️ IMPORTANT NOTES:
???? Adding salt to the vegetables will release it's moisture and help it cook faster so please don’t skip it
???? The intent here is to not over cook the zucchini but at the same time get the chickpeas nicely fried and that's the reason we are frying it on higher heat
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat.
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
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#chickpeas #chickpearecipe #VeganRecipes #HealthyVeganRecipes #VeganFood #FoodImpromptu #HealthyRecipes #Vegan #PlantBased #PlantBasedCooking #plantbaseddiet
EASY Vegan Chili Recipe | Black Beans Chili Recipe
Who said quick chili couldn't also be hearty? Be sure to try this recipe as your next weekday dinner, it won't disappoint!
Happy Noodle-ing!
Ingredients:
Sweet Potatoes:
2 whole sweet potatoes, diced
1 1/2 tbsp olive oil
1 tsp cumin
1/4 tsp salt, or to taste
1/4 tsp black pepper, or to taste
1 tsp paprika, or to taste
Chili:
1 1/2 tbsp olive oil
2 whole carrots, chopped
2 sticks celery, chopped
1 whole jalapeño, chopped
1 tbsp ginger, or to taste
1 tbsp tomato puree
1 whole red bell pepper, chopped
1 whole green bell pepper, chopped
1/4 tsp black pepper, or to taste
1/4 tsp salt, or to taste
1 tsp oregano
1 tsp chipotle pepper
1/2 tsp paprika
1 tbsp hot sauce, of choice
3/4 cup water
3 cups tomatoes, chopped
1 can black beans
1 can kidney beans
Lemon Cilantro Rice:
3 cups water
1 1/2 cup white rice
1 tbsp lemon juice
1 cup cilantro, chopped
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black bean tacos + creamy cashew sauce | pizzanica
Ingredients:
1 can of black beans
1 can of corn
1 cup finely chopped peppers
1 minced clove of garlic
1 tsp cumin
1 tsp chili powder
1 tsp paprika
1/2 tsp salt
Sauce:
1/2 cup cashews
1/2 cup unsweetened almond milk, or other non dairy milk
1/2 lime
1/2 tsp salt
Step 1: Add all of taco ingredients into pan
Step 2: Stir until throughly mixed
Step 3: Cook for 5-10 minutes, stirring every few minutes
Step 5: While taco mix is cooking, add all sauce ingredients into blender
Step 6: Blend sauce for 20-30 seconds, or until smooth
Step 7: Add taco mix on top of tortilla, drizzle on sauce, and enjoy!
QUICK + EASY TEX-MEX Mexican Style Soup Recipe!
Learn how to make an incredible spicy vegan Mexican soup in just literally minutes!
LAY HO MA!! This recipe is going to be a lifesaver for the days where you just can't be bothered. This spicy Mexican soup is fast, simple, and absolutely packed with flavour. Join me in this episode and learn how to make my version of a spicy vegan Mexican soup.
Ingredients:
1/2 red onion
2 pieces garlic
1 scotch bonnet (optional! very spicy!)
2-3 tbsp olive oil
1/2 tbsp cumin
1 1/2 tbsp smoked paprika
1/2 tbsp chili powder
2 tbsp dried oregano
1 800ml can peeled tomatoes
1 can black beans
2 cups corn
6 cups water or vegetable stock (plus 1 tbsp pink salt if using water)
3 tbsp tomato paste
2 tbsp cane sugar
1 avocado
1 small bunch cilantro
few tortilla chips
Directions:
1. Dice the red onion and garlic
2. Remove the seeds from the scotch bonnet and finely chop
3. Heat up a stock pot on medium high heat and add the olive oil
4. Add in the onions, garlic, and pepper followed by the dry spices
5. Give the pot a stir and add in the canned tomatoes (carefully!)
6. Use a spatula to break up the tomatoes
7. Add the beans, corn, and the water/veggie stock
8. Add the tomato paste and the cane sugar
9. Bring the soup to a boil, then its ready to serve
10. Top the soup with avocado cubes, fresh cilantro, and some crushed tortilla chips
ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + FREE E-BOOK HERE:
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Wil's Recipes on Instagram: @mr_wilyeung
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EP. 3: Black Bean Mole Nachos With Cashew Nacho Cheese | Food With My Dude™ | Healthy Grocery Girl
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