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
ORIENTAL BLACK BEAN SAUCE
Posted by request. Oriental Black Bean Sauce is a popular ingredient in many Asian dishes. The black beans in this sauce are actually soy beans which have been allowed to mature and ferment, creating a complex mix of flavours. They are easily obtained from Chinese supermarkets. Black bean sauce teams well with stir-fried beef or chicken, and any combination of vegetables such as bok choy, asparagus, baby corn, carrot, celery, mushrooms, snow peas, small sprigs of cauliflower and/or broccoli, bamboo shoots, water chestnuts, and so on. Be warned, it does have a rather high salt content, so there is little need to add salt either to the sauce or the finished dish. Unless stored in the freezer, this sauce should be refrigerated and used within a few days of making. Preparation time includes soaking the beans for 30 minutes.
Provided by Daydream
Categories Sauces
Time 40m
Yield 3/4 cup, 4 serving(s)
Number Of Ingredients 13
Steps:
- Drain the tinned beans, then place in a bowl, cover with fresh cold water and soak 30 minutes.
- Rinse well in a colander under cold running water, drain, then lightly mash with a fork on a wooden board.
- Heat the oil in a small pan, add the onions, red pepper, ginger, garlic and chili pepper (if used), and saute on medium heat for 2 to 3 minutes until the onions have just softened.
- Add the fermented black beans, and mash them lightly with the back of a wooden spoon while stirring them in.
- Add the Asian chili sauce (in place of the chili pepper if wished), mirin, soy sauce, brown sugar and stock, bring to the boil, reduce heat and simmer for 5 minutes.
- Taste, and add the brown sugar (if desired), then the cornflour mixed with a little water, and cook briefly until the sauce has just thickened.
- When ready to serve, add the sauce to four cups of lightly stir-fried vegetables (as suggested above), along with some sauteed beef or chicken strips if desired.
- Toss and heat through in a wok, and serve over steamed rice or coooked noodles.
- If you wish, garnish the finished dish with crispy fried noodles, chopped fresh cilantro, or roasted cashew nuts.
Nutrition Facts : Calories 94.7, Fat 7.1, SaturatedFat 1.2, Cholesterol 0.6, Sodium 205.5, Carbohydrate 6.2, Fiber 0.6, Sugar 1.7, Protein 1.3
BEEF AND BLACK BEAN SAUCE
Make and share this Beef and Black Bean Sauce recipe from Food.com.
Provided by Dolphin
Categories Black Beans
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in wok or large frying pan.
- Stir-fry onion until tender.
- Add steak and stir-fry 3-4 minute.
- Stir in beans and mushrooms, stir-fry 2 minutes.
- Add black bean sauce and stock, stirring.
- When sauce boils add sprouts.
- Serve immediately with cooked noodles or rice.
Nutrition Facts : Calories 233.1, Fat 8.5, SaturatedFat 2.2, Cholesterol 71.3, Sodium 168.6, Carbohydrate 7.7, Fiber 2.3, Sugar 3.2, Protein 31.3
POT ROAST WITH ASIAN BLACK BEAN SAUCE
I love stir-fry with black bean sauce. This recipe takes the delicious flavor of black bean sauce and joins it with fork-tender pot roast. -Judy Lawson, Chelsea, Michigan
Provided by Taste of Home
Categories Dinner
Time 5h55m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast 3-4 minutes on each side. Transfer to a 6-qt. slow cooker. Add onion. Whisk together black bean sauce and broth; pour over roast. Cook, covered, on low 5-6 hours., Add mushrooms and snow peas; continue cooking on low until meat is tender, about 30 minutes. , Remove roast and vegetables to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve roast with hot cooked rice and sauce. Sprinkle with green onions.
Nutrition Facts : Calories 281 calories, Fat 14g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 602mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
ORIENTAL BLACK BEAN AND GARLIC SAUCE FOR ASPARAGUS
Categories Condiment/Spread Sauce Bean Garlic Ginger Stir-Fry Quick & Easy Gourmet
Yield Makes about 1 1/4 cups
Number Of Ingredients 10
Steps:
- In a skillet heat the oil over moderately high heat and in it stir-fry the garlic, the gingerroot, and the red bell pepper until the pepper is softened. Add the beans and stir-fry the mixture for 2 minutes. Add the Sherry and boil the mixture for 1 minute. Stir in the soy sauce, the sugar, and the broth and simmer the mixture, stirring occasionally, for 10 minutes. In a small bowl dissolve the cornstarch in 2 teaspoons cold water, whisk it into the mixture, and simmer the sauce until it is thickened slightly. Add black pepper to taste and serve the sauce over asparagus.
ASPARAGUS NAPOLEONS WITH ORIENTAL BLACK BEAN SAUCE
Steps:
- Make the pastry rectangles:
- Roll out the pastry 1/8 inch thick on a lightly floured surface, cut out six 5- by 2-inch rectangles, and transfer them to a dampened baking sheet. Brush the tops of the rectangles with some of the egg wash, being careful not to let the egg wash drip down the sides, score them in a crosshatch pattern with the back of a paring knife, and brush them again with some to the remaining egg wash. Bake the rectangles in the upper third of a preheated 400°F. oven for 12 to 15 minutes, or until they are puffed and golden, transfer them with a spatula to racks, and let them cool. The pastry rectangles may be made 1 day in advance, kept in an airtight container at room temperature, and reheated. Halve the rectangles horizontally with a serrated knife and with a fork pull out carefully any uncooked dough.
- Make the sauce:
- In a small bowl dissolve the cornstarch in the water and stir in the broth, the soy sauce, the Scotch, and the sugar. In a heavy saucepan heat the oil over moderately high heat until it is hot but not smoking and in it stir-fry the beans, the zest, the gingerroot, and the garlic for 1 minute, or until the mixture is very fragrant. Stir the broth mixture and add it to the bean mixture. Bring the sauce to a boil, stirring, simmer it for 2 minutes, and keep it warm. The sauce may be made 1 day in advance, kept covered and chilled, and reheated.
- In a large deep skillet of boiling salted water cook the asparagus for 3 to 5 minutes, or until the stalks are just tender but not limp, and drain it well. Arrange the bottom half of each pastry rectangle on a plate and divide the asparagus among the pastries. Spoon the sauce over the asparagus and around the pastries on each plate and top the asparagus with the top halves of the pastries.
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