Dry-fry the cashews in wok or large skillet on medium heat for 1 min, Remove from pan. Heat 1 tbsp of the oil in the wok on high heat. Add the peppers, onion, carrots and water chestnuts; stir-fry for 7-8 mins until lightly golden and softened. Remove from pan using a slotted spoon.
Add remaining oil to pan. Stir-fry chicken on high heat for 5 mins. Return vegetables and cashews to pan; toss.
Add yellow bean sauce and 1/4 cup cold water. Toss for 1-2 mins until heated through.
Crush the garlic and chillies and transfer to a bowl.
Stir in the watercress, yellow bean sauce, oyster sauce, sugar and basil.
In a wok, heat the oil until smoking, then add the watercress mixture and stir-fry for about 1-2 minutes, or until the watercress has wilted.
Serve immediately.
he sugar and mix the yellow bean paste with a little hot
dd the chopped chilies and yellow bean sauce. Stir for 2 minutes
SALAD: Cook the green and yellow beans in large pot of boiling salted water until crisp-tender, approximately 5 minutes.
Drain, rinse under cool water and drain again.
In a serving bowl combine the cooked beans with the sun dried tomatoes, red onion and fresh basil.
VINAIGRETTE: In a small glass container whisk together the olive oil, red wine vinegar, sugar and black pepper.
Add the vinaigrette to the beans and toss to coat. Chill 1-4 hours.
Wash, trim, and throughly dry spinach.
In a large pan or wok, add oil and saute garlic over medium high heat until just golden.
Add spinach and yellow bean sauce, tossing to combine.
Cook until spinach is wilted.
Serve hot.
I like to serve this the way my mother did with hot steamed jasmine rice.
arlic powder.
Add the yellow bean sprouts and the sugar snap
pring onions, ginger, mushrooms and yellow bean sauce and blend well, then
hop the beans in the yellow bean sauce (if not already crushed
br>Stir in soy sauce, yellow bean sauce, sherry, caster sugar and
Brown beef with onion, salt and pepper; drain. Mix with remaining ingredients using water from yellow beans. Add chili powder. Bake 45 minutes in casserole dish at 350\u00b0.
Melt oleo in saucepan.
Add mushrooms.
Simmer 15 to 20 minutes.
Add yellow beans.
Simmer 15 to 20 minutes.
Salt and pepper to taste.
Simmer slowly, covered, for 5 minutes.
ake one large red and yellow bell peppers and finely dice
sing fermented beans in whole bean form, place the beans in
br>Meanwhile, blanch green and yellow beans in boiling salted water
Cook beans in a saucepan of boiling water until just tender. Rinse under cold water; drain. Divide beans into 8 equal bundles.
Place a slice of prosciutto on cutting board; top with a bundle of beans. Wrap prosciutto over beans; continue rolling to enclose beans tightly. Repeat with remaining prosciutto and beans.
Cook bean bundles in heated, oiled large skillet until prosciutto is crisp. Remove from pan; cover to keep warm.
Melt butter in same pan. Cook capers, stirring, for 1 min. Drizzle bean bundles with caper mixture. Season.
he egg, chicken pieces, celery, bean sprouts, sweet soy sauce, lemon
This is one of my favorite recipes.
ool.
Like nearly all bean recipes, these only improve the next
o a boil then pour yellow rice & let it cook for