mall bowl.
measure all dry ingredients and combine with Matzos
Soak bean curd in water overnight.
Wash in clear water.
Cook bean curd until tender in 1 cup water, oil, onion, coriander, soy sauce, ginger, garlic and salt.
Rinse pork and cut into thin slices. Marinate with the soy sauce, cornstarch and pepper powder.
Rinse and dry bean curd, then cut into cubes.
Heat 1 teaspoon oil to saute ginger. Pour in water (4 to 6 bowl fulls) and bring to a boil.
Add Kim chee, pork slices and bean curd.
Bring all to boil, then let simmer until soup is rich. Add salt to taste and serve.
Soak bean mix in water. (15mins).
In a LARGE saucepan mix Vegetable oil, onion garlic, and celery.
Saute mix till celery become translucent.
Dry bean mix, and add beans, broth and tomatoes (do not drain tomatoes juices) to the saucepan.
Cook for 2 hours 1/2 stirring about every 20 minutes.
sing fermented beans in whole bean form, place the beans in
he egg, chicken pieces, celery, bean sprouts, sweet soy sauce, lemon
hen wash and drain the bean sprouts.
Heat a pan
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.
ogether the vinegar, water and dry seasoning to make a basting
br>Meanwhile, for the white bean puree, melt butter in medium
nough milk to the reserved bean liquid to make 1 1
Whisk sherry, black bean sauce and sugar in a small bowl until sugar dissolves.
Heat a wok or large frying pan over high heat. Add 1 tbsp oil and swirl to coat surface. Working in batches, stir-fry beef for 2-3 mins, or until browned. Remove from wok and set aside.
Add remaining oil to wok. Stir-fry onion for 1 min. Add carrot and stir-fry for 1 min. Add pepper and zucchini and stir-fry for 2 mins. Return beef to wok along with black bean mixture. Toss until heated through. Spoon into lettuce leaves. Serve.
Rinse the bean mix, cover generously with cold water, and let soak for 8 hours or overnight.
Drain.
In a large saucepan, combine the bean mixture with 6 cups water.
Bring to a boil, reduce the heat, cover and simmer for 1-1/2 hours or until tender.
Add the onions, carrots, sausage, tomatoes, chili powder and cloves.
Bring to a boil, reduce heat and simmer, uncovered, for 30 minutes or until the flavours are well blended.
Stir in the sherry, lemon juice, salt and pepper.
large pot. Rinse the dry beans and pick out any
ith 1/2 cup reserved bean juice, the lima beans, 1
ot boil).
Drain (reserving bean liquid).
Cut salt pork
The bean hole should be 2 1/
little of the lettuce, bean sprouts, pork rind, fried shallots
To make bean mix: Measure pinto, navy, kidney,
Blanch green beans in boiling water for 2 mins. Refresh in iced water. Drain and pat dry with paper towels.
Combine green beans, four-bean mix, chickpeas, parsley and red onion in large bowl.
For the dressing, whisk oil, vinegar and celery seeds in a small bowl. Season to taste. Drizzle dressing over salad. Toss well. If making ahead, store in refrigerator in an airtight container.