How To make Stir Fry with Black Bean Sauce
2 tb Fermented black beans
1 tb Minced garlic
1 tb Grated ginger root
1/4 c Sherry/vegetable stock
1/3 c Thinly sliced onions
1 ea Garlic clove, minced
1/2 c Sliced bok choy
1/2 c Julienned red pepper
1 c Napa cabbage, sliced
1 ts Honey
1 ts Tamari sauce
1 ts Cornstarch & 2 ts water
1 c Cooked brown rice
SAUCE: Mash together the beans, garlic & ginger root in a mortar & pestle. Set aside. STIR FRY: In a wok, heat sherry/stock to simmering. Add onion & stir for 3 minutes. Add garlic, bok choy, pepper & cabbage. Cover & steam for 5
minutes. Add honey, tamari & dissolved cornstarch. Cook & stir till sauce thickens slightly. Remove from heat & stir in 1 tb black bean sauce. Serve over rice. "Vegetarian Times" September, 1990
How To make Stir Fry with Black Bean Sauce's Videos
The Best Clams in Black Bean Sauce Recipe to Try 黑豆酱炒蛤蜊 Stir Fried Clam | Chinese Seafood
MERRY CHRISTMAS :)))
Just like prawns, clams are really easy to cook. The only part that's a little tedious is cleaning them to make sure that they are not sandy. If you want to cook this Chinese Style Stir Fried Clams in Black Bean Sauce, please watch our video that shows you how to choose, clean and prepare the clams for cooking first. Here's the video: . Cleaning is also really easy so don't feel intimidated. You'll be okay. We promise :) Happy cooking!
See the ingredient list below for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Happy cooking!
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The Best Clams in Black Bean Sauce 黑豆酱炒蛤蜊 Chinese Style
Stir Fried Clam Recipe
Ingredients:
Serves 3 - 4 pax
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10g young ginger (julienned)
2 stalks of spring onion (add the stems first then add the rest of them at the end)
4 cloves of chopped garlic
2 red chilli (julienned)
1 tablespoon black bean paste
0.5 tablespoon oyster sauce
1.5kg clams (you can buy any kind of clams e.g. venus clams or Manila clams)
0.5 teaspoon sugar
2 tablespoons Chinese cooking wine
1 tablespoon premium dark soy sauce
Some cornstarch solution
1 tablespoon sesame oil
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Don't know where to get the ingredients or don't know how they look like? See the links below.
Black bean paste
Oyster sauce
Premium Dark soy sauce
Chinese cooking wine
Cornflour
Sesame oil
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Beef with Black Bean Sauce
Make your own homemade BLACK BEAN SAUCE... with my best-ever beef stir-fry | Marion's Kitchen
My new favourite condiment to make at home is this super tasty black bean sauce... perfect with this super-easy budget beef stir-fry
Get the recipe:
Homemade Black Bean Sauce:
Beef & Black Bean Stir-fry:
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Stir Fry Pork Belly - with Black Bean Sauce
OTHER PORK RECIPES
OTHER STIR FRY RECIPES
Stir Fry Pork Belly with Black Bean Sauce
This dish is very tasty and easy to make. Something new to you could be fermented black beans which you can easily find it in Asian groceries. Give a it try. Just watch out for the chill the one I made in this video is pretty spicy for me. :)
***INGREDIENTS***
400g / 0.8 lb pork belly
1 tablespoon of fermented black beans = salted black beans
Chilli (depends on you)
2 cloves of garlic minced
1 slice of ginger minced
Sauce:
1 tablespoon of soy sauce - amazon
1 tablespoon of oyster sauce amazon
1 tablespoon of Chinese cooking wine - amazon
1/4 teaspoon of white pepper powder
1/4 cup of water
1 teaspoon of cornstarch - amazon
***HOW TO MAKE***
[PREPARE THE PORK BELLY]
- Blanch the pork belly by boiling in water for 5 mins. Then cool down in cold water
- cut the pork belly into thin slices
[PREPARE THE FERMENTED BLACK BEANS]
- Soak the black beans in water for 10 mins to remove dirts
- Cut the black beans into small pieces
[COOK THE PORK BELLY]
Heat up the wok. Heat up a bit of oil (not too much).
Add the pork belly. Pan fry until each side got golden brown
Then set aside
[ STIR FRY]
Heat up the wok. Heat up 2 tablespoons of oil
Turn to medium heat. Add the aromatics (garlic, ginger, fermented black beans, chilli)
Add the pork belly, turn to high heat. Stir fry for 2 minutes
Then add half of the sauce. Mix well
Add the rest of the sauce. Mix well
Then it is done and transfer to the serving plate
Serve with a bowl of rice.
Stir-Fry Vegetables in Black Bean Sauce
Turn a simple stir-fry into an extraordinary meal with the addition of Baron Black Bean Sauce! #WeMakeFoodTasty
Stir-fried squid with black bean sauce (Chinese recipe)
I have always wanted to publish Chinese stir-fried squid with black bean sauce, an interesting home-cooked Cantonese dish.
It is delicious after the cooked squid absorbs the divine black bean sauce. Furthermore, it is simple to prepare, an important factor while cooking at home.
I always get fresh squid from the market to ensure the best flavor. As for the black bean sauce, I prefer using the store-bought fermented black bean pastes since there's no need to start from scratch. It is sold in most Asian grocery stores.
This simple recipe is easy to follow, except for the squid preparation process for stir-frying. It can be overwhelming if you are unfamiliar with how to cut and prepare squid. Therefore, I've recorded a video, including how to prepare it from scratch,
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Recipe:
(Please download the recipe and read the full details at )
Ingredients
300g squid
1 bell pepper
2 tbsp cooking oil
1 medium size onion, cut into bite-size
1 tbsp chopped garlic
1 tbsp light soy sauce
1/2 tsp sugar
1 tbsp oyster sauce
1/8 tsp ground white pepper
2 tbsp fermented black beans
1 tsp cornstarch (add 1 tbsp water to form a slurry)
2 tbsp Shaoxing cooking wine
1 tsp sesame oil
Thinly sliced green onions to garnish
Method:
Prepare the squid
- Hold the squid tube firmly and gently, then pull the head and tentacles away until the cartilage detaches.
- Next, use scissors to remove the mouth and eye. Then, cut to separate the tentacles.
- Remove the skin of the body of the squid. Rinse the squid with water and pat it dry.
- Cut the squid tubes in half to expose the inside.
- With the inside facing up, score the flesh from end to end at an angle. Make the second set of score lines by turning the squid 90 degrees to create a diamond pattern.
- Finally, cut the squid into triangular bite-sized pieces.
Blanch the squid and bell pepper
- Blanch the bell pepper in boiling water for a minute, then remove.
- Next, add the squid to the boiling water and blanch for 20 to 30 seconds on high heat.
- Once done, transfer the squid immediately to cold water to stop further cooking. Then, remove the excess water by drying it with a kitchen towel.
Stir-fry the squid
- Fry the onion until slightly brown.
- Next, add the black bean sauce and chopped garlic to the wok and saute until it becomes aromatic.
- Add the light soy sauce, sugar, ground white pepper, and oyster sauce, then stir-fry with the - blanched squid and bell pepper for one minute.
- Drizzle some sesame oil and rice wine to mix with the squid.
- Add a tablespoon of cornstarch slurry to thicken the sauce.
- Garnish with sesame seeds and thinly sliced green onions.
#stirfriedsquid
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