Black Bean And Chile Stir Fry Sauce Oamc Food

SEITAN & BLACK BEAN STIR-FRY

Steps:

• Start by making the sauce, tip half the beans into the bowl of a food processor with the rest of the ingredients and add 50ml water. Season, then blend until smooth. Pour into a saucepan and heat gently for about 5 mins or until thick and glossy.
• Drain the seitan and pat dry with kitchen paper. Toss the seitan pieces in a bowl with the cornflour and set aside. Heat your wok to a high temperature, add a little oil, then the seitan - you might need to do this in batches. Stir-fry for around 5 mins until golden brown at the edges. Remove the seitan from the wok using a slotted spoon and set aside on a plate.
• If the wok is dry at this stage, add 1 tsp vegetable oil. Throw in the chopped peppers, the rest of the beans, pak choi and spring onion. Cook for 3-4 mins, then return the seitan to the pan, stir in the sauce and bring to the boil for 1 min. Serve with cooked rice or noodles.

STIR-FRIED RICE NOODLES WITH BLACK BEAN SAUCE

Steps:

• Heat wok, add oil and stir-fry the garlic, ginger and spring onion for 2 minutes or until fragrant.
• Add the noodles and stir-fry until soft.
• Add the black bean sauce, chinese rice wine, rice wine vinegar, soy sauce, sugar and seasame oil and stir-fry until the sauce boils and thickens slightly.
• Serve immediately and garnish with chives.

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.

STIR-FRY VEGETABLES IN BLACK BEAN SAUCE

Steps:

• Heat oil in wok and add the vegtables.
• Stir and cook 3 minutes.
• Add the remaining ingredients and continue stirring for 2-3 minutes longer or until slightly thickened.