Combine black bean garlic sauce, oyster sauce and sugar and set aside. Heat oil in skillet over medium heat and saute garlic until light brown, about 2 minutes. Stir in red and green peppers, white onions and green onions. Cook until white onions start to turn translucent, 1 minute. Add chicken and cook until no longer pink, stirring occasionally, about 3 to 4 minutes. Add black bean garlic sauce mixture and pepper and mix well. Cook until chicken is cooked through, about 3 to 4 minutes more. Garnish with chopped green onions. Serves 3 to 4.
Wash and trim the sprouts and quarter lengthwise.
Put the oil in a large skillet over medium high heat. Add the sprouts and cook for 3-5 minutes, until they start to brown. If they absorb all the oil, add a bit more.
Add the black bean garlic sauce and stir until the brussels sprouts are coated. Add a pinch of black pepper and cook for another 30 seconds or so. Serve immediately.
Combine water, cornstarch, sugar, sherry/broth and black bean garlic sauce in a small bowl. Mix well and set aside.
In a heated pan with oil, brown the pork until well done. Drain. Add in ginger and eggplant and cook for another 4-5 minutes.
Add sauce mixture and cook until sauce thickens.
Serve with rice.
In a cup, combine the Black Bean Garlic Sauce, Sugar, Flour and Water.
In a wok, heat oil and fry the ginger.
Add the squash cubes till soft and golden.
Add the beans until cooked through.
Add the mushroom then stir with tofu.
Add sauce mixture, bring to a low boil and cook until thickened. It's ready to serve!
small bowl.
Add black bean sauce and stir until smooth.
Preheat oven to 500\u00b0F
Toss cabbage and canola oil in a large roasting pan and spread out in an even layer.
Roast until beginning to wilt and brown, about 15 minutes.
Combine rice wine (or sherry) and black bean sauce in a small bowl; drizzle over the cabbage and toss.
Continue roasting until tender, about 5 minutes more.
Toss with scallions, vinegar, sesame oil and hot sauce until combined.
Mix slurry and set aside.
Mix sauce ingredients and set aside.
Pour oil into a large wok or fry pan. Stir fry the veggies for 3 minutes.
Add sauce mixture and stir. Cover and reduce heat to low for 3 minutes.
Move veggies to the side pour in slurry and stir all till thickened.
Serve over rice, noodles or low carb it as is.
Cut bean curd into 2 forming two triangles.
You should have 16 all in all.
Fry bean curd till golden.
Set aside.
Heat a little oil and stir fry garlic.
Add in ground pork or shrimp.
Saute till no longer pink.
Add black bean garlic sauce, garlic sauce, soy and stock.
Let simmer awhile.
Correct seasoning, add more chili if you want it hotter.
Thicken with cornstarch mixed in water.
Put back all the cooked tofu in the sauce.
Let it simmer in low heat until flavor gets absorbed.
Garnish with spring onions.
Saute ginger in oil till fragrant.
Add in the garlic, stir fry.
Dump in ground pork and stir vigorously.
When meat is no longer pink, add in the black bean garlic sauce and soy sauce.
Let mixture simmer in low heat, covered, 10 minutes.
Pour in hot water.
Simmer another 10 minutes to let flavors blend.
Dump in leeks last 2 minutes of cooking.
Cut the tofu into 1/2 inch cubes and set aside.
Mix the black bean garlic sauce, soy sauce and sesame oil together in a small bowl and set aside.
Place a skillet or wok over high heat and heat until hot.
Add the olive oil, swirling to cover bottom and sides of skillet or wok.
Add the sauce mixture and cook, for 1 to 2 minutes.
Add the tofu.
Stir gently and cook until tofu is heated through and covered with the sauce.
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.
In a large pan, brown both sides of pork chops in oil.
Stir together chicken broth and Garlic Black Bean Sauce and add to pan.
Cover and simmer for 45 minutes.
Transfer chops to a serving dish, leaving sauce in the pan.
Stir together water and corn starch; add to sauce and cook until thickened a bit.
Pour thickened sauce over chops and serve.
Combine garlic, spicy bean paste, chili powder, soy sauce, black bean garlic sauce and (optionally) meat.
Cut
Heat oil in wok or large frying pan.
Stir-fry onion until tender.
Add steak and stir-fry 3-4 minute.
Stir in beans and mushrooms, stir-fry 2 minutes.
Add black bean sauce and stock, stirring.
When sauce boils add sprouts.
Serve immediately with cooked noodles or rice.
Whisk together black bean and garlic sauce, vinegar, 1 teaspoon cornstarch, and
br>Add sherry, black bean garlic sauce, soy sauce, garlic, mustard and chili garlic sauce to pan.
aste forms. Mix sugar, soy sauce, and 1 teaspoon salt into
Place a rack in a wok or frypan with 1\" water.
Place fish in pyrex pie plate in a single layer.
Spread black bean sauce over top and side of fish.
Top with ginger and green onion.
Drizzle oil over fish.
Place pie plate on rack, cover and steam for about 12 minutes or until fish flakes easily.
Remove and garnish with cilantro.
mall bowl, combine stock, black bean sauce, soy sauce and arrowroot. Set aside.
hrimp to platter.
Add black bean garlic paste and pork and sir