Oriental Black Bean Sauce
- Ready In:
- 40mins
- Ingredients:
- 13
- Yields:
-
3/4 cup
- Serves:
- 4
ingredients
- 2 tablespoons peanut oil
- 1⁄4 cup finely chopped onion
- 1 tablespoon finely chopped red bell pepper
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 hot chili peppers, finely chopped or 2 teaspoons Asian chili sauce
- 1⁄4 cup fermented black beans
- 1⁄4 cup mirin
- 1 teaspoon light soy sauce
- 1 teaspoon brown sugar (optional)
- 1⁄3 cup chicken stock or 1/3 cup vegetable stock
- 1 -2 teaspoon cornstarch
- 2 teaspoons fat-free key lime yogurt
directions
- Drain the tinned beans, then place in a bowl, cover with fresh cold water and soak 30 minutes.
- Rinse well in a colander under cold running water, drain, then lightly mash with a fork on a wooden board.
- Heat the oil in a small pan, add the onions, red pepper, ginger, garlic and chili pepper (if used), and saute on medium heat for 2 to 3 minutes until the onions have just softened.
- Add the fermented black beans, and mash them lightly with the back of a wooden spoon while stirring them in.
- Add the Asian chili sauce (in place of the chili pepper if wished), mirin, soy sauce, brown sugar and stock, bring to the boil, reduce heat and simmer for 5 minutes.
- Taste, and add the brown sugar (if desired), then the cornflour mixed with a little water, and cook briefly until the sauce has just thickened.
- When ready to serve, add the sauce to four cups of lightly stir-fried vegetables (as suggested above), along with some sauteed beef or chicken strips if desired.
- Toss and heat through in a wok, and serve over steamed rice or coooked noodles.
- If you wish, garnish the finished dish with crispy fried noodles, chopped fresh cilantro, or roasted cashew nuts.
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Reviews
-
I was really excited to try this dish after having a delicious asian black bean sauce at a local Chinese resturaunt. That sauce was rich and complex, but there was definately something lacking from this one. I made the sauce the night before, and chilled overnight to let the flavors develop, but in the end, the sauce was slightly bland and bitter.
RECIPE SUBMITTED BY
Daydream
Australia
I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my DS's GF is of Swedish origin. My little dogs are of German origin - miniature dachshunds :-) - and my DH is an NZer.
Presently my favourite cookbook is Quick and Easy Indian Cooking by Madhur Jaffrey, but that is liable to change as I often raid my library for new and interesting cookbooks.