Wok Stirred Mussels And Rice Stick Noodles Spicy Black Bean Sauce Recipes

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CHINESE WOK-TOSSED MUSSELS IN BLACK BEAN SAUCE



Chinese Wok-Tossed Mussels in Black Bean Sauce image

Provided by Andrew Zimmern

Categories     appetizer

Time 30m

Yield 4 servings, as an appetizer

Number Of Ingredients 13

2 pounds large black or blue mussels
3 dried hot chiles
1 bunch scallions, cut into 1-inch lengths
1 tablespoon thinly sliced fresh ginger (about one 1-inch piece)
3 tablespoons fermented Chinese black beans
1 or 2 cloves garlic, crushed
2 tablespoons toban djan (chile garlic bean paste)
1 cup chicken stock
2 tablespoons cornstarch
3 tablespoons peanut oil
2 tablespoons sugar
1/2 cup sake
1/2 cup carrot ribbons (about 1 medium carrot)

Steps:

  • Rinse and debeard the mussels.
  • Prepare the ingredients and organize your mise en place. For this dish, you need to have everything ready to go before you start to cook.
  • Place the aromatics (dried chiles, scallions, ginger, Chinese black beans, garlic and chile bean paste) in a small bowl. Reserve.
  • Combine the chicken stock and cornstarch in a small bowl; stir to incorporate.
  • Preheat a large wok fitted with a domed lid over high heat. Add the oil and swirl to coat. Add the bowl of aromatics and cook for 30 seconds, tossing with a wooden spoon or spatula. Then add the sugar, mussels, sake and carrot ribbons, and shake the wok or toss to coat. Cover and cook for 1 minute.
  • Stir the cornstarch-chicken stock mixture again, add to the wok, then cover and cook for 3 minutes, shaking the wok or tossing every minute.
  • Remove the lid. Arrange any mussels that are cooked and open in serving bowls.[Cover and continue to cook any remaining mussels for another minute. Transfer open mussels to serving bowls; discard any that do not open. Pour the sauce over the mussels and serve.

SWEET AND SPICY MUSSELS WITH STIR FRIED ASIAN GREENS



Sweet and Spicy Mussels With Stir Fried Asian Greens image

Make and share this Sweet and Spicy Mussels With Stir Fried Asian Greens recipe from Food.com.

Provided by The Flying Chef

Categories     Mussels

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 kg large black mussels
1 tablespoon peanut oil
2 garlic cloves, crushed
1 piece fresh ginger, about 50g worth
1/3 cup pure maple syrup
2 tablespoons soy sauce
2 tablespoons oyster sauce
1/2 cup fish stock
1 tablespoon lemon juice
4 green onions, sliced thinly
300 g bok choy, chopped coarsely
400 g gai lan, chopped coarsely
2 cups bean sprouts

Steps:

  • Scrub mussels, remove beards.
  • Heat oil in a wok or large frying pan, stir fry garlic and ginger until fragrant, add syrup, sauces, stock and juice, bring to the boil.
  • Add mussels, reduce heat and simmer, covered, about 5 min's or until mussels open (discard any that don't).
  • Remove mussels from pan, cover to keep warm.
  • Return stock mixture to a boil. Add remaining ingredients to wok; stir fry until greens are just wilted.
  • Return mussels to wok, stir fry until heated through.
  • Accompany with steamed Jasmine rice if desired.

Nutrition Facts : Calories 470.6, Fat 12.4, SaturatedFat 2.3, Cholesterol 105.3, Sodium 1923.6, Carbohydrate 40, Fiber 2.2, Sugar 19.6, Protein 49.4

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