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Monday, March 19, 2012

Asian Black Bean Sauce and Veggies

For years I have loved anything in black bean sauce from Asian restaurants. I finally found a recipe online that has a sauce that lives up to the sauce in restaurants. I have slightly modified this recipe from Also - I have finally figured out what kind of black beans go in these dishes. They are dried, fermented black beans. They are salted and shriveled and come in either a bag or a small cardboard canister. I found mine in a local Asian grocery store. I'm sure some grocery stores have them as well or you can find them online. They look like this:

And here is the wonderful dish that I love so much:

Combine the following in a small bowl for the basic black bean sauce mixture and set aside:
4 tablespoons fermented black beans, rinsed and mashed
2 cloves of garlic, minced
1 tablespoon soy sauce
1 teaspoon oyster sauce (optional)
1 teaspoon sugar
3 tablespoons cornstarch
2 cups vegetable stock (or 1 cube of veggie bullion + 2 cups water)
1/4 inch ginger root, peeled & grated

1 tablespoon sesame oil
1 small onion, quartered, then sliced
1 8 oz. pack of sliced mushrooms
1 bell pepper, seeded and cut into 1-inch squares
12-14 stalks asparagus, cut into 1-inch lengths (about half a bundle)or 2 cups fresh or frozen beans
2 carrots - quartered, then sliced
1 small bunch bok choy, rinsed and thinly sliced

In a wok or large skillet, heat 1 tablespoon sesame oil until very hot. Stir-fry veggies over medium-high heat for a few minutes until slightly tender.

Add black bean sauce and stir to coat and mix well.

Take off the stove and serve with steamed brown rice or quinoa.

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