CHINESE BLACK BEAN SAUCE
Fermented black beans mixed with traditional ingredients creates one of the most popular stir-fry sauces on a Chinese food menu. This pungent and earthy sauce is easy to make and will last in the refrigerator up to a month. It can also be frozen in small portions to easily be used for a quick stir-fry. Because of the saltiness of the beans, there is no need to add salt in the recipes where you use this sauce.
Provided by Buckwheat Queen
Categories World Cuisine Recipes Asian Chinese
Yield 15
Number Of Ingredients 12
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.
Nutrition Facts : Calories 210.6 calories, Carbohydrate 2.7 g, Fat 22.2 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 3.5 g, Sodium 202.7 mg, Sugar 1.1 g
CHICKEN WITH BLACK BEAN SAUCE
Chicken with Black Bean Sauce is a simple, quick stir-fry that takes just 5 minutes to cook! Fermented black beans have such a unique umami favor that you're going to want to make this every week.
Provided by Judy
Categories Chicken and Poultry
Time 40m
Number Of Ingredients 16
Steps:
- Combine the chicken and the marinade ingredients in a bowl, and mix until all the liquid is absorbed. Allow to marinate for 30 minutes.
- Pre-heat your wok over high heat, until it starts to smoke. This step is essential, as it prevents the chicken from sticking to the wok. With your spatula, spread 2 tablespoons of oil over the bottom of the wok. Add the chicken, and quickly spread the pieces into a single layer. Let the chicken cook for about 30 seconds, flip, and cook the other side for another 30 seconds. The chicken is done once it turns opaque--be careful not to overcook it. Turn off the heat, transfer the chicken to a dish, and set aside.
- Next, heat 1 tablespoon of oil in the wok over medium heat. Add the ginger, and let it cook for 15 seconds. Next, add the garlic, the white parts of the scallions, and the black beans. Stir for another 30 seconds. Now turn up the heat to high. Add the green and red peppers, and stir fry for about a minute. Add the sugar, Shaoxing wine, salt, the chicken, 2 tablespoons of water, and the green parts of the scallion. Quickly stir-fry everything well to coat in the sauce, and serve!
Nutrition Facts : Calories 293 kcal, Carbohydrate 9 g, Protein 28 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 901 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
PRESSURE-COOKER POT ROAST WITH ASIAN BLACK BEAN SAUCE
I love stir-fry with black bean sauce. This recipe takes that same delicious flavor and combines it with fork-tender pot roast. -Judy Lawson, Chelsea, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Halve roast; sprinkle with salt and pepper. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1-1/2 teaspoons oil. When oil is hot, brown 1 roast half on all sides. Remove; repeat with remaining beef and 1-1/2 teaspoons oil., Add broth to pressure cooker. Cook 2 minutes, stirring to loosen browned bits from pan. Press cancel. Return all to pressure cooker; add onion., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Press cancel. , Remove roast; keep warm. Add mushrooms, snow peas and black bean sauce to pressure cooker. Select saute setting and adjust for low heat. Cook and stir until vegetables are tender; 6-8 minutes., In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with roast, hot cooked rice and green onions.
Nutrition Facts : Calories 286 calories, Fat 14g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 635mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
KONG JABAN (KOREAN SWEET BLACK BEANS)
Cook black beans with soy sauce, then sweeten with sugar and flavor with sesame oil for these sweet and savory banchan.
Provided by Hooni Kim
Categories Bean Sesame Oil Sesame Soy Sauce
Yield Makes 3 cups
Number Of Ingredients 6
Steps:
- Soak the beans in enough water to cover them by 3 inches in a covered container in the refrigerator for 8 to 12 hours.
- Drain the beans, put them in a pot, and add the dashi or water and soy sauce. Set over medium-high heat and bring the liquid to a simmer. Adjust the heat to maintain a gentle simmer and cook for 1 hour, stirring the beans on a regular basis. The level of liquid will reduce as the beans cook; once it gets to the point where it does not completely cover the beans, you will need to stir more often to ensure that the beans cook evenly. After an hour, the beans should be tender but still retain a little bite. If they are still hard, add more dashi or water and cook for 15 to 20 minutes longer, until the beans are tender with a little bite.
- Add the sugar, sesame oil, and sesame seeds to the pot and mix well. (It's important to wait to add the sugar until the beans are tender, as adding it in the beginning will cause the beans to harden when refrigerated.) Let the beans cool slightly, then transfer to an airtight container and refrigerate until chilled. (The beans will keep for up to 2 weeks in the refrigerator.)
- Serve the beans cold with hot rice.
POT ROAST WITH ASIAN BLACK BEAN SAUCE
I love stir-fry with black bean sauce. This recipe takes the delicious flavor of black bean sauce and joins it with fork-tender pot roast. -Judy Lawson, Chelsea, Michigan
Provided by Taste of Home
Categories Dinner
Time 5h55m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast 3-4 minutes on each side. Transfer to a 6-qt. slow cooker. Add onion. Whisk together black bean sauce and broth; pour over roast. Cook, covered, on low 5-6 hours., Add mushrooms and snow peas; continue cooking on low until meat is tender, about 30 minutes. , Remove roast and vegetables to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve roast with hot cooked rice and sauce. Sprinkle with green onions.
Nutrition Facts : Calories 281 calories, Fat 14g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 602mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
ASIAN BLACK BEAN MARINADE
Make and share this Asian Black Bean Marinade recipe from Food.com.
Provided by Abby Girl
Categories < 15 Mins
Time 10m
Yield 8 tablespoons
Number Of Ingredients 6
Steps:
- Combine all the ingredients and marinate.
Nutrition Facts : Calories 34.2, Fat 1.8, SaturatedFat 0.2, Sodium 252.3, Carbohydrate 0.8, Fiber 0.1, Sugar 0.2, Protein 0.5
More about "asian black bean marinade recipes"
BEST CHINESE BLACK BEAN SAUCE - THE DARING GOURMET
From daringgourmet.com
4.9/5 (72)Total Time 20 minsCategory CondimentCalories 21 per serving
- Heat the oil in a small saucepan over medium-high heat. Add the garlic and ginger and cook for a minute or two until softened and very fragrant. Add the green onions and cook for another minute. Add the mashed beans and cook for another minute.
- Add all remaining ingredients, except for the cornstarch mixture, and bring to a boil. Reduce the heat to medium and simmer uncovered for 10-12 minutes or until the liquid is reduced by half. Stir in the cornstarch mixture and simmer for another minute or until thickened.
- Let the black bean sauce cool and store in an airtight container (preferably glass). Will keep for up to 2 weeks.Makes a little more than a cup.
KOREAN SWEET BLACK BEANS (KONGJABAN) RECIPE - THE …
From thespruceeats.com
CHINESE BEEF IN SPICY BLACK BEAN SAUCE RECIPE - THE …
From thespruceeats.com
YOUR GUIDE TO ASIAN SAUCES - STREETSMART KITCHEN
From streetsmartkitchen.com
HOMEMADE BLACK BEAN SAUCE - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
STIR FRY VEGGIES WITH BLACK BEAN SAUCE - THE KITCHEN GIRL
From thekitchengirl.com
10 BEST ASIAN BLACK BEAN RECIPES | YUMMLY
From yummly.com
BEEF IN BLACK BEAN SAUCE - KHIN'S KITCHEN
From khinskitchen.com
BEST RECIPES WITH BLACK BEAN SAUCE
From allrecipes.com
Author Carl Hanson
- Chinese Black Bean Sauce. View Recipe. "Fermented black beans mixed with traditional ingredients creates one of the most popular stir-fry sauces on a Chinese menu," says Buckwheat Queen.
- Chicken with Green Peppers in Black Bean Sauce. View Recipe. Ready in about 45 minutes. Black bean sauce provides the flavorful base for this simple chicken, onion, and bell pepper dish.
- Quick Tofu Stir-Fry. View Recipe. This recipe is ready in about 25 minutes. "Crumbled tofu, frozen vegetables, and black bean sauce create a fast and easy dinner or lunch.
- Bitter Melon and Black Bean Sauce Beef. View Recipe. This flavorful beef and black bean sauce stir-fry also features bitter melon, onion, garlic, and ginger.
- Sichuan Mapo Tofu. View Recipe. With black bean sauce on hand, you can make this spicy mapo tofu with ground pork in next to no time. It's on the table in about 30 minutes.
- Chinese Green Bean Stir-Fry. View Recipe. A great, simple side dish to make in the wok. You'll stir fry fresh green beans with garlic and ginger, and finish with black bean sauce.
- Grilled Chicken with Ginger and Black Bean Sauce. View Recipe. Black bean sauce with garlic, minced ginger, and a splash of sesame oil are all you need to build a marinade with big flavor.
- Chicken and Snow Pea Pasta. View Recipe. Here's a hybrid dish that combines chicken and bow-tie pasta with black bean sauce, peanut butter, and snow peas.
- Citrus Carp. View Recipe. This wokked fish recipe delivers big flavor with black bean sauce, orange peel, garlic, ginger, sherry, soy sauce, and sugar. "Carp and Mandarin oranges are traditionally served at Chinese New Year for good luck, this is an excellent way to get both in!"
- Jian Bing (Chinese Crepes) View Recipe. This quick and easy Chinese crepe recipe is ready in about 20 minutes. "This is only one of many variations of Jian Bing, a.k.a.
BLACK BEAN SAUCE - THE MIDNIGHT BAKER - ASIAN CONDIMENT
From bakeatmidnite.com
ASIAN BLACK BEAN SAUCE RECIPE BY NIRU GUPTA - NDTV FOOD
From food.ndtv.com
CHICKEN WITH BLACK BEAN SAUCE - TASTE OF ASIAN FOOD
From tasteasianfood.com
BLACK BEAN SAUCE | PICKLED PLUM
From pickledplum.com
BEEF WITH BLACK BEAN SAUCE - THE WOKS OF LIFE
From thewoksoflife.com
ASIAN BLACK BEAN MARINADE RECIPE - RECIPELAND.COM
From recipeland.com
BLACK BEAN SAUCE CHICKEN - RASA MALAYSIA
From rasamalaysia.com
CHICKEN WITH BLACK BEAN SAUCE - CHINESE CUISINE | KHIN'S KITCHEN
From khinskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love