nch-thick slices. Spoon Mandarin-Black Bean Salad in center of 4
rom pan.
Add your black bean sauce, sugar, fish oil and
lice of brioche, and the Black Bean Hummus on the other slice
sing fermented beans in whole bean form, place the beans in
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.
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.
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.
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.
rowns. Stir in mushrooms and black bean sauce. Cover and bring to
For the black bean salad, place beans in a
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.
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.
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.
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.
Cook sausages in boiling water until cooked through. Drain on paper towels. Slice thinly.
Oil a wok and place over high heat. Stir-fry sausages until browned. Add pepper and onion. Stir-fry until vegetables are tender. Add snow peas, black bean sauce, beef stock and 2 tbsp water. Stir-fry until heated through.
Serve.
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.
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.