Chinese Wok Tossed Mussels In Black Bean Sauce Food

CANTON MUSSELS WITH BLACK BEAN AND GINGER SAUCE

Steps:

• Place the peanut oil in a wok over medium-high heat. Stir-fry the ginger, garlic and scallions for 1 minute. Add the mussels and stir well to blend with ginger, garlic and scallions. Add the Shao Hsing or dry Sherry, and a scant 3/4 cup water. Cover wok and boil until the mussels open (2-3 minutes). Remove mussels and place in colander; shake over wok to let the juices run off into the wok. Set mussels aside. To the wok, add the oyster sauce, the soy sauce, the sugar and the black beans. Stir well. Cook over high heat for 30 seconds. Mix the cornstarch in a cup with a little water until a milky liquid is formed, then add to the boiling liquid in the wok (which will thicken immediately). Stir well for 10 seconds, remove from heat and add the sesame oil. Divide the mussels among individual serving plates. Pour the black bean sauce over the mussels.;

MUSSELS IN BLACK BEAN SAUCE

Steps:

• Scrub mussels under cold water, remove beards.
• Add to boiling pot of water cover and cook 5 Minutes or until mussels open
• Drain, discard any that don't open
• Cover and set to one side.
• Heat oil in a wok
• Add ginger, garlic, onions and chilies, stir fry until fragrant
• Add sauces, water and sugar. Stir to combine
• Add mussels, Cover. Stir occasionaly to heat through.
• Stir in coriander, serve immediately.
• I served mine with a nice side salad.

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.