Chinese Wok Tossed Mussels In Black Bean Sauce Recipes

CHICKEN WITH GREEN BEANS IN BLACK BEAN SAUCE

Steps:

• For the rice: Bring stock and rice to boil, reduce heat to low, cover and cook 18 minutes, shaking pot occasionally.
• For the chicken and green beans: On a gel board, halve chicken breasts horizontally, then thinly slice.
• In a medium glass mixing bowl, whisk up light soy, Shaoxing, cornstarch and peppercorn, add chicken and coat evenly.
• Bring a few inches of water to boil in a deep skillet. Fill a large bowl with ice water. Place a strainer in sink.
• Salt the water. Boil the green beans 3 to 4 minutes, drain and cold-shock in cold water, then drain again.
• For the stir-fry sauce: In a second medium bowl, whisk up the Shaoxing or sherry, light and dark soy, black bean sauce and cornstarch.
• For the stir-fry: Heat a large nonstick skillet over medium-high to high heat with about 2 tablespoons high-temperature cooking oil. Add chicken and brown (in 2 batches if pan is not large enough to brown without overcrowding), about 5 minutes. Transfer chicken to a platter and add 2 tablespoons more oil, 2 turns of the pan. Add green beans and toss a couple of minutes. Add shallots or leeks, ginger, garlic, fermented black beans if using and chicken brodo and toss 1 to 2 minutes. Add stir-fry sauce and toss. Reduce heat to simmer, add chicken back to pan and toss to combine.
• Line shallow bowls or plates with rice and make a well for the chicken and beans. Drizzle with sesame oil and top with sesame seeds.

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.

BLACK BEAN MUSSELS WITH CHINESE BEER

Steps:

• Heat the wok over high heat and add the peanut oil. Add the garlic, ginger, chiles, black beans and rice wine if using and stir-fry for less than 1 minute. Add the mussels and stir-fry for less than 1 minute. Add the Chinese beer and the whites of the spring onions and cook until the mussels open, stirring occasionally. Discard any that do not open. Season the mussels with the light soy sauce. Sprinkle in the greens of the spring onions and the cilantro, serve immediately.
• SERVINGS: 4 (APPETIZER); Calories: 290; Total Fat 12 grams; Saturated Fat: 2 grams; Protein: 29 grams; Total carbohydrates: 14 grams; Sugar: 3 grams Fiber: 1 grams; Cholesterol: 64 milligrams; Sodium: 1,040 milligrams

WOK STIRRED MUSSELS AND RICE STICK NOODLES SPICY BLACK BEAN SAUCE

Steps:

• Coat a very hot wok with oil, add mussels and stir until they start to open. Add garlic, ginger, chilies and black beans. Stir quickly for 5 minutes. Deglaze with white wine and reduce by 50 percent. Add tomatoes, fish sauce, chicken stock and noodles, combine well. Add basil, chives and butter. Check for seasoning. Serve with lime half to be squeezed on mussels right before eating.