lice of brioche, and the Black Bean Hummus on the other slice
owl add in the chicken, black bean, chili garlic, soy sauce, sugar, salt
Set tofu in a bowl that will fit in a steamer basket, wok or deep wide pan; cover tofu.
Place on a rack over about 1-inch of boiling water in pan.
Cover and steam until hot, about 10 minutes.
Serve warm tofu, topped with Black Bean Sauce or honey.
Combine chili, garlic, ginger, black bean sauce, rice wine and stock.
Heat peanut oil in a wok over medium-high heat. Stir-fry bok choy for 1 min. Add black bean mixture and stir-fry for 30 seconds. Add mushrooms and continue stir-frying until bok choy is shiny, evenly coated with black bean mixture and just starting to soften. Transfer to a warm serving bowl. Serve immediately with soy sauce.
For the black bean salad, place beans in a
Heat 1 tbsp of the oil in a wok or large skillet on high heat. Stir-fry lamb, garlic and chili peppers for 3-4 mins, until browned, breaking up lumps with a spoon. Transfer to a plate. Cover to keep warm.
Heat remaining oil in same wok. Stir-fry beans and onion for 2-3 mins, until tender.
Return lamb mixture to wok with cabbage, black bean sauce and 1/4 cup water. Stir-fry for 2-3 mins, until cabbage begins to wilt. Serve on a bed of rice noodles topped with bean sprouts and cilantro.
rowns. Stir in mushrooms and black bean sauce. Cover and bring to
Heat half of the oil in a wok on medium. Cook eggplant in batches, cut-sides down, for 6 minutes, until browned, adding oil as needed. Remove and set aside.
Increase heat to high. Stir-fry garlic until just fragrant. Add black bean sauce, sherry, sugar and water. Bring to a boil. Add eggplant, cover and cook 3 minutes, until tender.
Toss in the chili and green onions. Serve with steamed rice.
Combine beef and black bean sauce in a medium bowl, stirring to coat. Refrigerate for 10 mins.
Place noodles in a bowl of hot water. Separate with a fork. Drain well; keep warm.
Heat oil in a wok or large skillet on high heat. Stir-fry beef, in 2 batches, for 2-3 mins each batch, until well browned. Remove from skillet.
Add onion and bok choy to wok; stir-fry for 1-2 mins. Return beef to wok with pepper and chili sauce. Reduce heat; stir-fry for 1-2 mins. Add noodles; stir-fry until heated through.
Combine lamb, chili and garlic paste, black bean sauce, soy sauce and sesame oil in a medium bowl and toss to coat. Set aside, covered, to marinate for 1 hour. Thread lamb and onion onto 8 bamboo skewers.
Preheat grill. Grill kebabs until browned and cooked to your liking.
Serve kebabs sprinkled with toasted sesame seeds.
Wash, then cut eggplant into 3/4-inch pieces (no need to peel).
Heat oils together in nonstick skillet or wok over high temperature. Add the minced garlic and stir-fry, stirring, for 20 seconds, then add the black bean sauce and stir-fry for 15 seconds.
Add eggplant, peppers, and onion and stir-fry for 5 minutes.
Add sugar, chili sauce, and water, and stir well.
Cook for 10 to12 minutes, stirring frequently, until vegetables are done to your preference.
Serve immediately over hot rice.
ayenne pepper, garlic powder, and black pepper (to taste). Roast for
Heat half the oil in a wok on high heat. Stir-fry lamb, in batches, until browned all over. Remove from wok.
Heat remaining oil in wok. Add broccoli, beans and 1/3 cup water; stir-fry until tender.
Return lamb to wok with snow peas, black bean sauce and 1/3 cup water; stir-fry until snow peas are tender and lamb is heated through. Add green onions and sambal oelek; stir-fry to combine. Season to taste.
Cook the noodles in boiling water for 5 minutes Add the cabbage and cook for 1 minute. Drain and set aside, keeping warm.
Heat the oil in a medium pan, add the onions and cook for 2 minutes Add garlic, chilli, ginger, soy, stock and black bean sauce.
Bring the pan to the boil and simmer for 3 minutes Add cashew nuts.
Spoon the noodles into bowls an ladle over the soup. Top with the toasted sesame seeds.
0 minutes.
Combine black bean sauce, hot chili paste, ginger and garlic
ixture; season with chili powder, cumin, salt, and black pepper. Place a
sing fermented beans in whole bean form, place the beans in
side.
Stir together the black bean chili sauce, chicken stock and sugar
ablespoons of oil, cumin and chili powder. Bake until tender, about
Place the black bean into a colander and run over with hot water and let the black bean drain until dry. Place the dry black bean into a lightly oil nonstick skillet and toast the black bean over a medium heat until well toasted. Place the toasted black bean into a stainless bowl and cool down room temperature.
Combine all of the ingredients into the black beans and blend together and spoon into a glass jar and seal and place the refrigerator for three days before use.