Black Bean Sauce Recipes
Katrina Said:does any one know of a recipe for beef in black bean SAUCE ... mmmm ?
We Answered:BLACK BEAN-SHIRAZ SAUCE:
4 sliced shallots
1/2 tablespoon rinsed and chopped fermented black beans
1 tablespoon minced ginger
1/2 bottle Shiraz
1/4 cup heavy cream
3/4 pound very cold butter, 1/2-inch dice
Salt and black pepper, to taste
In a non-reactive saucepan, add the shallots, black beans, ginger and wine. Bring to a simmer and completely reduce the wine. When wine is gone, add the cream and bring to a simmer. Immediately transfer to a blender and blend at high speed. Add the butter, 1 piece at a time. Season with salt and pepper and check for seasoning. Keep warm in a hot water bath.
Clara Said:Does anyone have a recipe for Snails in black bean sauce? The kind they serve in china town?
We Answered:The snails your speaking of are actually periwinkles, a sea based like snail creature, so much for the aquatic anatomy lesson, they are steamed like mussels and clams and the tossed in the black bean sauce and thickened with cornstarch or tapioca starch and always served on a pyrex glass pie plate, you have to use a toothpick to remove them.
I have had them several times here in Toronto Canada, not for a while, but you can make them at home with prepared sauce, and there not expensive at the fish store, more available in the Asian communitys
George Said:what to do with chinese black bean sauce?
We Answered:Recipe from my mother's collection. Enjoy!!
Stir -fry Fish or Chicken Slices in Black Bean Sauce
300g Fish or Chicken Fillet (Cut to Slices)
3 Slices Ginger
2 Tbsp Minced Garlic
1/2 tsp Minced Chili
1 Tbsp Black Bean Paste
Cut into wedges:
50g each of Green and Red capsicum
50g Carrot Slices
Seasoning (Combine) :
2 Tbsp Oyster sauce
Â½ tsp Sugar
Â¼ tsp Salt
Â½ Bowl Stock,
Marinate fish or chicken slices with dash of pepper and salt. Dredge lightly in corn starch and deep-fry in hot oil until golden and crispy. Remove and set aside.
Heat 2 Tbsp of Corn Oil in a wok. Saute ginger, garlic then chili till fragrant, then add in black bean paste and fry till aromatic.
Place in carrot, red and green capsicum, fry well, pour in seasoning and when simmering, toss in fish or chicken slices.
Thicken sauce with starch slurry. Dish up and serve immediately.
Note : Please adjust the salt and sugar accordingly because some black bean paste may taste saltier. The amount of stock
can be reduced or omitted if you prefer a drier version of this dish.
Store the Black Bean Sauce in a cool place and optional to be refrigerated.
Lydia Said:Anyone Asian have a recipe for black bean sauce. Not the jar junk!?
We Answered:Fermented Black Bean Sauce
4 garlic cloves minced
1-inch chunk of fresh ginger minced
1/4 cup Chinese fermented black beans
2 tablespoon brown sugar
3/4 cups water
1/4 cup soy sauce
1/4 cup mirin (cooking sake) or plum wine
1/4 cup rice vinegar
2 tablespoons cornstarch
2 tablespoons peanut oil
For the liquid portion of the sauce, stir together the sugar, water, soy sauce, mirin, vinegar, and the cornstarch until the cornstarch is evenly suspended. Now youâ€™re ready to cook the sauce!
Generously film the bottom of a heavy 2-quart saucepan with the vegetable oil and heat over moderately high heat until hot but not smoking. Stir-fry the garlic, ginger and beans until fragrant, less than a minute. Stir the cornstarch mixture and add it to the pan. Whisk the sauce occasionally while bringing it to a boil and simmer 1 minute.
This sauce will keep indefinitely in the fridge. It's my Chinese mother-in-law's family recipe and its delicious, especially w/ snails.
Kristen Said:SImple Black Bean Sauce Recipe?
We Answered:Asian Black Bean Sauce
Yield: 1 2/3 cups (serving size: about 1/3 cup)
* 1 (15-ounce) can black beans, undrained
* 1 tablespoon low-sodium soy sauce
* 1 teaspoon grated peeled gingerroot
* 1/2 teaspoon grated orange rind
* 1/8 teaspoon crushed red pepper
* 1 garlic clove, minced
Combine all the ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes.
Black Bean Salsa Recipe
2 (15 ounce) cans black beans, or the equivalent of fresh soaked beans, rinsed and drained
1 (17 ounce) can whole kernel corn, drained
3 tomatoes, coarsely chopped
1 large avocado, peeled and chopped
1 large onion, chopped (can use any type: purple, vidalia, etc)
1/4 cup chopped fresh cilantro (or 1 tsp dried parsley)
4 tbs lemon juice
2 tbs olive oil
1 tbs red wine vinegar
1 tsp salt
1/2 tsp pepper
Combine all ingredients in a large jar or bowl; cover and chill at least 12 hours or overnight to let the flavors blend.Makes about 6 cups.