STIR-FRY VEGETABLES IN BLACK BEAN SAUCE
So good, you could add meat or chicken if you like. Serve with steamed rice. I love the flavor of the black bean sauce!!
Provided by tamibic
Categories Asian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 129.1, Fat 7.3, SaturatedFat 1.3, Cholesterol 0.5, Sodium 173.8, Carbohydrate 14.2, Fiber 3.6, Sugar 4.1, Protein 2.8
SEITAN & BLACK BEAN STIR-FRY
This handy vegan stir-fry makes a satisfying supper, with a sticky sweet and spicy sauce. Seitan, peanut butter and a mix of veggies is a winning combination
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 326 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 23 grams sugar, Fiber 7 grams fiber, Protein 22 grams protein, Sodium 3.08 milligram of sodium
MEDU VADA
These deep-fried dough balls made of urad dal (if you want you could call them a style of savory donuts) are full of flavor, thanks to the urad dal. While easy to make, they do require some planning and patience, you can't skip the several hours of soaking of the urad dal! This recipe is strongly inspired by that from Chai, Chaat, Chutney. Traditionally these are fried in the shape of a donut, with a hole in the middle. However, I prefer the easier way, frying them in little balls and these taste perfectly fine!
Provided by Scienchef
Time 8h40m
Number Of Ingredients 8
Steps:
- Soak the urad dal in the water, either soak them overnight or during the whole day. Do not use more water than is given in the recipe. (prep early in the morning, use in the evening).
- At the end of the soaking time, you should notice that the little beans have noticeably increased in size. There will still be some water left, that's ok.
- Add the urad dal + water + green chili + curry leaves + ginger + salt in the food processor. Process until it's become a fine paste. It will still be a little grainy, not completely, smooth and that's ok. Take care to wipe the sides clean.
- Process for another minute or two. This will aerate the batter and create a lighter and fluffier urad dal!
- Leave the batter while you're pre-heating the oil for frying the vada. During this time the batter will thicken slightly, the urad dal will absorb some more moisture. This will help it keep its shape.
- Pre-heat your oil in a suitable pan (e.g. kadai or cast iron pan) until it's 180C (350F). Gently add spoonfuls of batter into the oil. They'll puff up slightly. Keep the temperature constant and fry until they are a nice golden brown on all sides. You'll probably have to flip them over a few times.
- Place on a paper towel or paper plate to absorb excess oil, then transfer onto a clean plate.
- Enjoy them while they're still warm. We enjoy the with mango or tamarind chutney, some yogurt and/or coriander and mint chutney!
STIR FRIED GREEN BEANS
This is a Very Good Stir-Fry Green Beans Recipe for Diabetics, But, can be used by anyone.The recipe comes from Splenda.
Provided by Barb G.
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Stir-Fry Sauce: Combine the stir-fry sauce ingredients in a small bowl.
- Set aside.
- Stir- Fry: In a large skillet or wok.
- Heat the oil and stir-fry the green beans,until they are barely crisp-tender, about 2 minutes.
- Add water and continue stir-frying for another 2 minutes, until the beans are crisp-tender and the water has evaporated.
- Add the sauce and continue stir-frying for 5 or 6 more minutes.
- Until the beans are tender,BUT, not over cooked.
- Serve immediately.
Nutrition Facts : Calories 105.3, Fat 4.7, SaturatedFat 0.8, Sodium 344.7, Carbohydrate 10.4, Fiber 4.1, Sugar 2, Protein 3
STIR-FRIED PORK IN BLACK BEAN SAUCE
Better than take-out, your family won't believe that you made it. It comes together really quickly although you should let the meat marinate for at least an hour. You can serve it over steamed white rice. From Williams Sonoma.
Provided by cookiedog
Categories Pork
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Cut the pork into 1-inch cubes. In a bowl, combine the pork, baking soda, salt, sugar, white pepper, and 2 tablespoons water and mix well.
- Cover and marinate in the refrigerator for at least 1 hour or for up to 3 hours.
- To make the sauce: In a bowl, stir together the black beans, oyster sauce, soy sauce, sesame oil, sugar, cornstarch, white pepper, and 1/4 cup water. set aside.
- Dice the onion. Cut the bell pepper halves into cubes. Set aside. In a wok or large saute pan over high heat, heat 1 tablespoon of the canola oil until almost smoking. Add the garlic and ginger and fry until golden brown, about 4-5 seconds. Using a slotted spoon, lift out the garlic and ginger and discard. Add the onion and bell peppers and stir-fry until just tender, about 5 minutes. Add the rice wine and deglaze the pan, stirring to scrape up any brown bits from the bottom. When the wine has nearly evaporated, transfer the vegetables to a bowl.
- Remove the pork cubes from the marinade and pat dry with paper towels. Discard the marinade. Return the pan to high heat and heat until very hot. Add the remaining 1 tablespoon oil to the hot pan. When it is hot, add the pork and stir-fry until it browns and turns opaque, about 3 minutes. Transfer the meat to a colander to drain.
- Return the pan to high heat and heat until very hot. Add the cooked vegetables, the pork and the sauce and stir-fry rapidly until the sauce thickens and the mixture is heated through, about 5 minutes.
- Transfer the pork mixture to a warmed platter, garnish with cilantro sprigs, and serve with the rice.
STIR-FRIED CHICKEN WITH BLACK BEANS
Of all the easy additions to stir-fries, fermented black beans are among the best. They give a special flavor and look, and the technique is effortless. Furthermore, a year's supply of black beans will set you back about a buck at a Chinese market.
Provided by Mark Bittman
Categories Stir-Fry Dinner Quick & Easy Quick and Healthy Chicken Bean Garlic Ginger Green Onion/Scallion Sesame Oil
Yield Serves 4, with rice
Number Of Ingredients 13
Steps:
- Soak the black beans in the wine. Meanwhile, put a large, deep skillet over high heat. Add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the onion. Raise the heat to high and cook, stirring occasionally, until the onion becomes soft, about 5 minutes. Remove the onion.
- Still over high heat, add the remaining oil to the pan, then the remaining garlic and ginger. Stir, add the chicken, stir again, then let it sit for 1 minute before stirring again. Cook, stirring occasionally, until the chicken has lost its pink color, 3 to 5 minutes.
- Turn the heat down to medium, add the scallion, and toss. Return the onion to the pan and add the sugar if you're using it and the soy sauce. Toss again, sprinkle with salt and pepper, then add the beans with their liquid and the stock. Raise the heat to high and cook, stir-ring and scraping the bottom of the pan, until the liquid is reduced slightly and you've scraped up all the bits of chicken, about a minute. Turn off the heat, drizzle on the sesame oil, garnish with scallion, and serve.
- 12 Simple Additions to Stir-Fried Chicken:
- You can throw almost anything you like into a stir-fry, but these are some of my favorites; some require a trip to an Asian market, but many will be in your pantry.
- 1. Add 1 tablespoon or more of bottled hoisin, plum, oyster, or ground bean sauce with the soy sauce.
- 2. Add 1/4 teaspoon or more Vietnamese-style chile paste, chile and black bean paste, or chile-garlic paste with the liquid.
- 3. Add 1 teaspoon dark sesame oil with the soy sauce. A tablespoon or so of toasted sesame seeds is also good, alone or with the oil.
- 4. Toss the chicken chunks with 1 tablespoon curry powder or five-spice powder.
- 5. Toss in 1/2 to 1 cup raw or roasted cashews or peanuts when you return the vegetables to the pan.
- 6. Omit the stock or water and add 1/2 to 1 cup coconut milk along with the soy sauce.
- 7. Add 1 cup chopped fresh tomato when you return the vegetable to the pan.
- 8. Replace half the soy sauce with nam pla (Thai fish sauce) or freshly squeezed lime juice or vinegar.
- 9. Add 1 cup mung bean sprouts when you return the vegetables to the pan.
- 10. Add 1/2 cup chopped shallot with the chicken.
- 11. Use snow peas, mushrooms, or other quick-cooking vegetables, alone or in combination, in addition to or in place of other vegetables.
- 12. Stir in 1/4 cup cooked grains (like barley, wheat berries, buckwheat, or quinoa) when you return the vegetables to the pan.
STIR-FRIED BLACK URAD BEANS
Number Of Ingredients 16
Steps:
- 1. Soak the beans overnight in water to cover by 2 inches. Drain and place them in a large saucepan. Add 5 cups of water, salt, and turmeric, cover the pan, and boil over high heat, about 5 minutes. Reduce the heat to medium-low and continue to cook until the dal is very soft, each bean bursts open to reveal its while interior, and most of the water has evaporated, about 1 1/2 hours. (Add more water if the dal dries out sooner.)2. Heat the oil in a large nonstick wok or skillet over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the ginger, garlic, and green chili pepper and cook about 1 minute. Add the asafoetida and coriander and stir a few seconds.3. Add the tomato and stir until most of the juices evaporate, about 2 minutes. Then add the dal and lemon juice, cover the pan, reduce the heat, and simmer over low heat about 5 minutes to blend the flavors. Transfer to a serving dish, lightly mix in the scallions and cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
STIR-FRIED RICE NOODLES WITH BLACK BEAN SAUCE
The idea of this recipe comes from Marie Claire Style Noodles by Jody Vassallo. If you like meat with your noodles you may add swordfish or chicken. Add it before the garlic, ginger and onions step. Other additions to this recipe could be a small can black beans and use garlic chives instead of chives
Provided by Chef floWer
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 992.5, Fat 5.4, SaturatedFat 1.1, Sodium 710.6, Carbohydrate 217.5, Fiber 4.7, Sugar 6.9, Protein 9.7
STIR-FRIED CHICKEN IN BLACK BEAN SAUCE
Make and share this Stir-fried Chicken in Black Bean Sauce recipe from Food.com.
Provided by - Carla -
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place the chicken in a bowl and mix with the soy sauce, sherry, salt, sugar, sesame oil and cornflour.
- Heat a wok over a high heat and add the oil. When it is very hot (slightly smoking), add the chicken and stir-fry 2 minutes.
- Add the ginger, garlic, shallots, 1 & 1/2 tbsp of the spring onions and the black beans; stir-fry additional 2 minutes.
- Add the stock and bring mixture to a boil.
- Reduce heat, cover and simmer 3 minutes or until chicken is cooked.
- Garnish with the remaining spring onions and serve.
Nutrition Facts : Calories 296.9, Fat 18.5, SaturatedFat 4.1, Cholesterol 72.6, Sodium 616, Carbohydrate 5.7, Fiber 0.8, Sugar 1.4, Protein 25.1
AUBERGINE & BLACK BEAN STIR-FRY
This super-quick veggie stir-fry has just five ingredients
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 6
Steps:
- Cook the rice according to pack instructions. Meanwhile, heat a wok and add the oil. When hot, stir-fry aubergines for 10-12 mins until golden and cooked through. Add peppers and spring onions, and stir-fry for about 6 mins until just tender.
- Add the black bean sauce and 2 tbsp water and warm through. Serve with the basmati rice, scattered with finely sliced spring onion.
Nutrition Facts : Calories 411 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 14 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 3.53 milligram of sodium
STIR-FRIED CLAMS IN BLACK BEAN SAUCE
Make and share this Stir-Fried Clams in Black Bean Sauce recipe from Food.com.
Provided by evelynathens
Categories Chinese
Time 37m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Leave the clams in water with a little salt until ready to use. Scrub the shells very thoroughly.
- Heat a wok over a high heat until smoke rises. Add the oil and swirl it around. Add the garlic, ginger and white spring onion. Stir and let them sizzle for a few moments to release their aroma. Add the mashed black beans and stir to mix. Tip in the clams. Sliding the wok scoop or metal spatula to the bottom of the wok, turn and toss for 30-45 seconds. Splash in the wine and sherry around the side of the wok, continuing to turn and stir. When the sizzling dies down, add the soy sauce, sugar and stock or water. Bring to the boil, cover, lower the heat to medium and cook for about eight minutes.
- Remove the opened clams with a pair of chopsticks or tongs to a warm serving platter and keep warm. Stir and turn the remainder a few times and cook, covered, for another four to five minutes so that they will open. Transfer the rest to the serving platter, leaving the sauce in the wok. Discard any clams that do not open.
- Lower the heat, add the well-stirred cornstarch to the sauce, stirring as it thickens. Tip in the green spring onion. Scoop the sauce on to the clams and serve immediately. Sesame oil may be sprinkled on, if desired.
- Serve over hot, steamed rice.
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