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.
Coat eggplant cubes in flour.
Fry in oil 4 minutes.
Add tofu; fry for 4 minutes until golden.
Add black bean sauce to coat.
Done.
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.
Cover noodles with boiling water. Set aside until just tender. Drain.
Heat oil in a wok over high heat. Stir-fry beef, onion and chilies until beef is cooked through. Add cabbage and peas. Stir-fry until cabbage is tender. Add noodles, black bean sauce, kecap manis, beef stock, vinegar and green onions. Stir-fry until hot. Serve.
Cook the noodles according to package directions. Drain and set aside. Heat the oil in a large skillet or wok on high heat. Stir-fry the chicken for 5 mins until golden and cooked through. Remove from the pan using a slotted spoon and set aside.
Add the ginger, onions and snow peas to the pan. Stir-fry for 2-3 mins until the snow peas are just tender.
Add the cilantro, drained egg noodles, chicken and black bean sauce. Stir-fry for 2-3 mins until heated through.
Coat beef in black bean sauce then chill for 10 mins. Heat oil in a wok or large frying pan over high heat, stir-fry beef for 2-3 mins, or until browned. Set aside. Add onion and bok choy and stir-fry for 2 mins. Return beef to pan with remaining vegetables. Reduce heat and stir-fry for 1-2 mins.
Meanwhile, cook noodles in boiling water for 2-3 mins, until tender. Drain and toss with flavor packet. Serve with beef stir-fry.
easpoons cornstarch, 2 teaspoons soy sauce, sherry and sesame oil in
Heat wok, add oil and stir-fry the garlic, ginger and spring onion for 2 minutes or until fragrant.
Add the noodles and stir-fry until soft.
Add the black bean sauce, chinese rice wine, rice wine vinegar, soy sauce, sugar and seasame oil and stir-fry until the sauce boils and thickens slightly.
Serve immediately and garnish with chives.
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.
hot wok.
Add black bean, garlic and ginger; stir-fry
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add scallions, ginger and garlic; cook until soft, about 3 minutes. Add chicken and cook until lightly browned on all sides, stirring often, about 5 minutes.
Add pineapple (with its juice) and black bean sauce to skillet; bring to a simmer. Simmer until chicken is cooked through, about 5 minutes more.
Divide rice among 4 shallow bowls and spoon chicken mixture over top. Yields about 1 cup of chicken and 1/2 cup of rice per serving.
Heat 1/2 tbsp oil in a wok or large frying pan over high heat. Stir-fry beef for 1-2 mins, until browned. Set aside. Add remaining oil and stir-fry beans and pepper for 2-3 mins, until tender. Add water chestnuts, onions, black bean sauce, soy sauce and dry sherry. Stir-fry for 1-2 mins, until heated through and sauce has thickened slightly. Return beef to pan and toss to coat.
Serve with steamed rice.
rom pan.
Add your black bean sauce, sugar, fish oil and beef
Lightly coat a wok with oil. Stir-fry chicken over high heat for 3 mins, or until browned and cooked through. Set aside. Add vegetables and water chestnuts and stir-fry for 2 mins, until tender. Add black bean sauce and 1/4 cup water. Bring to a boil then reduce heat and simmer for 3 min, until vegetables are tender. Return chicken to wok and stir-fry for 1 min, until heated through. Garnish with cilantro to serve.
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.
FOR THE BLACK BEAN SAUCE, combine the orange juice, sherry, sake, oyster sauce, black beans, soy
side. In another bowl mix black bean sauce, garlic and ginger.
Heat
covered and chilled.) Pour enchilada sauce over enchiladas and bake at
bowl. Stir in soy sauce, sugar, and 1 teaspoon salt
urn.
Add the blackbean sauce, and stir in 1 tablespoon