Asian Black Bean Sauce Food

CHINESE STIR-FRY SHRIMP IN BLACK BEAN SAUCE

Steps:

• Gather the ingredients.
• Rinse the shrimp and pat dry.
• Place the shrimp in a bowl and stir in the marinade ingredients. Marinate the shrimp for 15 minutes.
• In a small bowl, combine the sauce ingredients and set aside. In a separate small bowl, stir the 1 tablespoon of cornstarch into the 2 tablespoons of water and set aside.
• Heat the wok or pan and add oil for frying. When the oil is hot, add the black bean sauce and fresh ginger, stirring it together for a few seconds until aromatic.
• Add the shrimp. Stir-fry briefly, then push to the sides and add the red bell pepper . Stir-fry for about a minute, adding a bit of water, broth, rice wine, or dry sherry if it begins to dry out.
• Push the shrimp and vegetables up to the sides of the pan. Give the sauce a quick re-stir and add into the middle of the pan. Bring to a boil. Give the cornstarch and water mixture a quick re-stir and add into the sauce, stirring to thicken.
• Stir to mix the sauce with the shrimp and vegetables and then stir in the scallions. Serve hot over rice.

CHICKEN WITH BLACK BEAN SAUCE

Steps:

• Combine the chicken and the marinade ingredients in a bowl, and mix until all the liquid is absorbed. Allow to marinate for 30 minutes.
• 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.
• Next, heat 1 tablespoon of oil in the wok over medium heat. Add the ginger, and let it cook for 15 seconds. Next, add the garlic, the white parts of the scallions, and the black beans. Stir for another 30 seconds. Now turn up the heat to high. Add the green and red peppers, and stir fry for about a minute. Add the sugar, Shaoxing wine, salt, the chicken, 2 tablespoons of water, and the green parts of the scallion. Quickly stir-fry everything well to coat in the sauce, and serve!

BLACK PEPPER SAUCE

Steps:

• Minced garlic
• Cut onion into small pieces
• After that, add 1 can of beef broth, 2 tablespoons of soy sauce, 1/2 tablespoon of worcestershire sauce, 1/2 tablespoon of brown sugar, 2 tablespoons of flour and 3/4 teaspoon of black pepper in a container and mix them well.
• Add 1 tablespoon of vegetable oil into non-stick pan and stir fried minced garlic and chopped onion for a little bit. And, add 1/8 teaspoon of salt.
• Pour the mixture into the pan and let it cook and simmer for 5-10 minutes. Keep stirring the sauce until it's thicken.

STEAMED FISH WITH BLACK BEAN SAUCE

Steps:

• Clean the fish thoroughly. Pour a few ladles of hot water to the fish to remove the fishy smell.
• Cut the green section of the scallion into threads, and leave the white portion as long sections.
• Cut half of the ginger into thin slices, and the other half fine julienne.
• Insert some ginger slices into the fish belly. Cut a few slits on the fish surface and insert some julienne ginger there.
• Spread the black bean sauce on top of the fish.
• Setup the steaming station. Steam for 8 minutes over medium to high heat.
• Transfer the fish to a serving plate. Top with chopped chili and shredded scallion.
• Pour the soy mixture onto the fish.
• Pour the hot oil onto the fish. Serve.
• Soak the dried tangerine peel for 15 mins or until soft, then mince finely. Also finely mince the garlic.
• Coarsely chop the garlic and black bean.
• Put all ingredients in (B) into mixing bowl.
• Heat up all the ingredients in (B) in a pan until the sugar is dissolved.

HOMEMADE BLACK BEAN SAUCE

Steps:

• Rinse fermented black beans with tap water, drain, and coarsely chop them. I like to leave some bigger pieces of the beans, to give the sauce more texture.
• (Optional) You can use a food processor to mince all the ingredients. Add black beans, onion, and garlic into a food processor. Blend until both ingredients are minced, but not a fine paste.
• Heat oil and dried chili peppers in a saucepan over medium heat until warm. Turn to medium low heat. Cook until the chili peppers turn dark, but not black. Stir occasionally. Scoop out the chili peppers and discard them.
• Add the black beans and onion. Cook and stir, until the sauce looks a bit dry. (The beans will absorb oil at first, but release the oil once they're cooked.)
• Add Shaoxing wine, light soy sauce, and sugar. Simmer and stir until the onion turns tender. It takes about 10 minutes or so. The sauce can be easily burned, so make sure to keep the heat low and stir the sauce constantly to ensure even cooking.
• Add garlic and ginger (if you're using these ingredients). Continue to cook and stir the sauce until the onion turns very tender. You should see oil floating on top of the sauce.
• Transfer the sauce to a large bowl to cool off completely.
• Store the sauce in an airtight jar in the fridge for 2 weeks to a month.

CHINESE WOK-TOSSED MUSSELS IN BLACK BEAN SAUCE

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.

CHINESE BLACK BEAN SAUCE

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.

ORIENTAL BLACK BEAN SAUCE

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.

SEARED SCALLOPS WITH BLACK BEAN SAUCE

Steps:

• Heat the oil in a small sauce pot over medium-high heat. Add the garlic and ginger and sauté until translucent and fragrant, about 30 seconds.
• Add in the black bean garlic sauce and stir for 1 minute. Stir in the rice wine and mirin. Lower the heat to simmer, stirring until the liquid is reduced by about half, about 3 minutes. Stir in the lemon juice and remove from heat.
• Season the scallops on both sides with the pepper. Heat a grill pan or cast iron pan on high.
• Sear the scallops until golden brown and cooked through, about 2 to 4 minutes per side.
• Plate the scallops and drizzle with the black bean sauce and garnish with cilantro sprigs.
• Serve with a side of grilled asparagus or your favorite green side dish.

CLAMS WITH BLACK BEAN SAUCE

Steps:

• Check the clams by prodding any open clams gently with a knife. If they don't close, discard them. Trim, mash and finely chop the garlic clove. Peel and julienne a generous pinch of fresh ginger root.
• Heat a shallow pan (with a tight fitting lid) over medium high heat. Add the oil, garlic and ginger and cook until sizzling but not browned. Add the clams in a single layer, chicken stock and black beans, and cover and cook until the clams just open, about 5 minutes, stirring occasionally.
• While the clams are steaming, slice the herbs for the garnish. Check the clams and stir gently to ensure even cooking.
• Remove the clams to a serving bowl with a slotted spoon. Add the oyster sauce, sugar and black pepper to the cooking liquid and taste. Reduce if you desire a fuller flavored sauce. While boiling, whisk in the cornstarch mixture a little at a time until thickened to the desired consistency. Spoon the sauce over the cooked clams and serve with the basil, mint or scallion greens. Serve immediately.

HOW TO MAKE BLACK BEAN SAUCE

Steps:

• Soak 1 C (227 g) of dried fermented black beans in water for 10 minutes. Open a package of dried fermented black beans and pour 1 cup (227 g) of them into a bowl. Add enough water to submerge the beans and set them aside for 10 minutes to soak. Soaking the beans makes them easier to chop and it rinses off some of the beans' salt. You can buy dried fermented black beans at your neighborhood Asian market or online. Fermenting the beans gives them their unique flavor that's full of umami. Fermented black beans are also saltier than standard dried black beans.
• Drain the beans and roughly chop them on a cutting board. Set a fine-mesh strainer or colander into the sink and pour the soaked beans into it. Then, put the beans onto a cutting board and chop them until they're slightly chunky. If you'd like a smoother sauce, keep chopping until the beans are finely chopped. Set the beans aside. To save a little time, you can put the beans into a food processor along with 1/4 of an onion and 8 to 10 cloves of peeled garlic. Then, pulse the ingredients until they're roughly chopped.
• Infuse oil with dried chili peppers over medium heat. Set a heavy saucepan on the stove and pour in 1⁄3 cup (79 ml) of vegetable oil. Add 4 to 6 roughly chopped dried chili peppers and turn the burner to medium. Once the oil shimmers, turn the burner down to medium-low and heat the chilies until they darken. Then, carefully scoop out the chilies with a slotted spoon and throw them away. Use Korean or Mexican dried chili peppers to give the sauce mild flavor or cook Chinese or Thai chili peppers if you'd like the sauce to be spicy. For really spicy black bean sauce, add 2 teaspoons (6 g) of whole Sichuan peppercorns along with the dried chilies.
• Mince 1/4 of an onion and add it to the skillet along with the beans. Cut a 1/4 of an onion into fine pieces and put it into the hot oil in the saucepan. Then, add the drained black beans and stir the mixture. If you chopped the beans with the onion and garlic in a food processor, just add all of them to the oil at this point.
• Cook the black bean sauce over medium heat. Turn the burner up to medium and stir the beans in the aromatic oil constantly. Cook the beans until they're fragrant and they start to sizzle. The oil may splatter a little, so you may want to wear oven mitts while you stir the beans.
• Add wine, soy sauce, sugar, and simmer the sauce for 10 minutes. Stir in 1⁄4 cup (59 ml) of Shaoxing wine, 1⁄4 cup (59 ml) of soy or tamari sauce, and 1/4 cup (50 g) of granulated or brown sugar. Then, cook the gently bubbling sauce over medium-low heat until the onion softens. Stir the sauce constantly to prevent it from burning. If you can't find Shaoxing wine, use the same amount of dry sherry or Japanese sake. You could even substitute chicken broth, but the black bean sauce won't keep as long in the fridge. For a slight citrus flavor, add 1/2 teaspoon (1 g) of orange zest to the sauce.
• Stir in garlic and ginger, and cook the sauce until it's fragrant. Add 8 to 10 cloves of minced garlic to the saucepan along with 1 inch (2.5 cm) of minced fresh ginger. Keep stirring the sauce and cook it over medium heat so the garlic and ginger soften. If you don't like the flavor of ginger or garlic, feel free to leave them out of the sauce.
• Transfer the sauce to a storage container to cool before you use it. Turn off the burner and spoon the black bean sauce into a glass storage container or bowl. Leave it to cool completely before you cook with the sauce or store it for later. Put a lid or plastic wrap over the container and store the sauce in the fridge for up to 4 weeks.

ASIAN BLACK BEAN MARINADE

Steps:

• Combine all the ingredients and marinate.

CHICKEN WITH BLACK BEAN SAUCE

Steps:

• Have a quick rinse of the douchi for ten seconds to remove the dirt and sand.
• Drain in a colander, transfer them to a tray, spread them into a single layer, and blow-dry under the fan for one hour.
• Place them in a pan and toast over low heat until they are all dried up. The endpoint is when the douchi is no longer shiny, dull, and light, and aromatic.
• Heat five tablespoons of vegetable oil in the wok. Saute the chopped onion for one minute, followed by the minced garlic for another minute.
• Next, add the chopped chilies when the garlic starts to turn aromatic.
• Season it with cho hou sauce, sugar, light soy sauce, and oyster sauce.
• Return the toasted black beans to the wok. Give it a good mix, then add some Shaoxing wine, chenpi, and just enough water to cover the beans.
• Simmer over medium heat to soften the beans for about five minutes or until the water has evaporated.
• Cut 500g of chicken breast or chicken thigh into one-inch lengths.
• Marinate the meat with light soy sauce, sesame oil, black pepper, and cornstarch, and black bean sauce for half an hour.
• Cut one medium-sized onion, one red bell pepper, and one green bell pepper into wedges, about the same size as the chicken fillet.
• Heat a tablespoon of oil in the wok, stir-fry the onion wedges for two minutes until they start to turn color, then add the bell peppers and stir-fry for another minute. Remove from wok.
• Put the marinated chicken in the wok, stir-fry over medium heat until cooked. Then add the black bean paste. Turn up the heat, and return the vegetables to the wok to have a few quick stirs and flips. Serve.