Chinese Black Bean Sauce Moosewood Style Food
CHINESE BLACK BEAN SAUCE, MOOSEWOOD STYLE
Placing this here for safekeeping! I have had a wonderful Szechuan Eggplant at a Chinese restaurant in town that I just love, but unfortunately, they stopped making it! They told me they used black bean sauce when making it, but alas, I could not find any locally. So I will be trying this to recreate the dish. I have changed it slightly. A few tablespoons of this sauce paired with meats, seafood, fresh vegetables, or rice, pasta, etc. will create a delicious meal in minutes!
Provided by Sharon123
Categories Sauces
Time 20m
Yield 1 cup
Number Of Ingredients 11
Steps:
- In a large skillet, heat the sherry, vinegar, lime juice. Add the garlic and ginger, and cook over medium high heat for 1 minute. Stir in the fish sauce, sugar, chili sauce, black beans, and vegetable broth.
- Bring the sauce to a boil: reduce the heat and simmer for 5 minutes. Whisk in the dissolved cornstarch, stirring constantly, until the sauce thickens slightly.
- This can be made ahead and refirgerated for up to 1 week. Enjoy!
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
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