Spicy Black bean sauce Noodles


I must confess my love for these noodles. Black beans paired with garlic and chilis sends an aroma wafting through the home like no other. Chef Hom who created this recipe envisioned them with cold noodles , which is delicious, but my personal preferance is to toss the sauce ,hot with the noodles and enjoy a side dish of steamed bok choy along side to cut the saltiness of the black beans. Hot or cold do not miss out on this delicious dish.

3/4 lb fresh or dried chinese noodles

SAUCE

3 TBS peanut oil

2 TBS yellow bean sauce  (I concider this as optional)

2 Tbs black beans ,coarsely chopped

2 TBS finely chopped garlic

1 TBS finely chopped ginger

2 TBS finely chopped scallions

2 TSP chili bean sauce

2 Tsp sugar

1 TBS dark soy sauce

2 tsp chili oil

2 tbs rice wine or dry sherry

5 oz vegetable stock

1 tsp cornstarch mixed with 1 tsp water

Cook noodles according to package directions ,drain and set aside .

Heat a wok till moderately hot. Add oil  ,yellow bean sauce ,black beans, garlic ,ginger, and scallions and stir fry for 2 minutes. Then add all the other ingredients except for the cornstarch mixture and continue to cook for a furthur 2 minutes. Stir in the blended cornstarch and boil for 30 seconds. Remove from heat and allow the sauce to cool before stirring with the noodles. Serve at once.

Stir -Fried Vegetables in black bean sauce


Black bean sauce is pungent and robust. I love the saltiness of it coupled with the freshness of the vegetables. Originally ,this recipe ,from famed chef Ken Hom, had somewhat of a novelle take by only using Asparagus. Now while I love Asparagus ,I love to include other vegetables ,such as black mushrooms ,snow peas and finally fresh baby spinach. This is my take on this recipe. Serve with steamed rice or noodles.

Serves 2

1/4 lb fresh asparagus, trimmed, cut into 3 inch pieces on a slant

1/4 lb fresh baby spinach ,washed and dried

1/4 lb snow peas, trimmed ,washed and dried

6 pieces black mushrooms ,rehydrated according to package ,sliced lengthwise into 1/4 inch slices.

1 TBS peanut oil

2 TSP finely grated ginger

2 TSP finely grated garlic

2 TBS black beans ,coarsley chopped

2 TSP chili bean sauce

2/3 cup vegetable stock

1 TSP sugar

3 TBS rice wine or Sherry

1 TSP sesame oil

Heat wok and add oil. When hot ,add the ginger ,garlic and black beans and stir- fry for a few seconds.  Add the chili bean sauce ,stir a few seconds. Add all ,but the spinach, the prepared vegetables and stir fry for 2 minutes. Stir in the stock ,sugar  and rice wine. Cook over high heat for about 2 minutes, stirring constantly. Off the heat    add the spinach, stir just to wilt, add the sesame oil stir and pour into heated serving dish. Serve

Chicken in Hot Bean Sauce


Hot Bean sauce can be purchased from asian Markets ,it is moderately spicy and slightly salty, a winning combination.This recipe comes from famed cookbook authour Eileen Yin-Fei Lo. It is written specifically for chicken ,but ,I must admit I have used this very successfully with fish fillets, especially carp, but any fish of your choice will do.

Serves 4

Marinade

2 TBS egg whites ,lightly beaten

1/2 teaspoon salt

2 TBS tapioca starch (I have used Cornstarch, with success)

1 lb chicken cutlets, cut into 2 1/2 by 1/2 inch strips.

SAUCE

2 1/2 TBS hot Bean sauce

2 1/2 TBS oyster sauce

1 TBS light soy sauce

1 TBS sugar

1 TBS shao-Hsing wine or Shrerry

1 TSP sesame oil

pinch white pepper

1 TBS tapioca starch

1/3 cup chicken stock

 

5 cups peanut oil, for blanching.

2 TSP minced ginger2 TSP minced garlic1/4 cup scallions,white portions only, cut into 1/4 slices

1 TBS shao- Hsing wine or Shrerry.

Combine all marinade ingredients; Place chicken strips in marinade, mix well to coat and allow to rest 15 minutes,reserve.

While chicken marinates, combine all sauce ingredients in a bowl, set aside.

Heat wok over high heat for 1 minute. Add 5 cups peanut oil and bring to a temperature of 300 *F. Add chicken and marinade. Turn off heat immediately,loosen chicken strips to seperate them. When chicken turns white (about 45 seconds ) turn off heat ,remove with strainer ,and drain over a bowl.

Empty wok of oil, leaving about 2 TBS in well. Turn heat to high and heat for 20 seconds. Add ginger and garlic, stir. Add scallions and cook for 45 seconds. Add peppers, stir together ,cook 2 minutes.  Add chicken ,mix together. Drizzle wine into wok from edges. Make a well,, stir sauce, pour into wok, and stir throughly. When sauce thickens and bubbles,turn off heat. Transfer to heated dish and serve with cooked rice.

Szechuan Pork with Green beans


Joyce Chen designed this recipe to use her brand of products and sauces. I have great difficuly locating these products so I use store bought Szechuan sauce and cooking oil,feel free to substitute if you find the items. The pork in this dish is shreddedto match the shape and size of the green beans. The easiest way to shred the pork is to wash and dry the pork,place it in the freezer till partially frozen ,and shredding is a snap.

1/2 lb lean pork ,shredded

1/2 TBS cornstarch

3 TBS Szechuan sauce

1 lb fresh green beans

4 TBS cooking oil

1/4 cup water

Mix shredded pork with corn starch and sauce

Remove stems and string from green beans and snap into 2-3 sections. Wash and drain well.

Put 3 TBS oil in wok over medium high heat and cook shredded pork and stir fry for 3-4 minutes or until pork is throughly cooked. Remove pork to plate.

In same pan add 1 TBS more cooking oil and beans. Stir then add 1/4 cup water to pan and bring to boil. Cover and continue cooking over medium low heat for 5-10 minutes,depending on how crisp you like the beans.

Add cooked pork bake into wok,stir and serve hot.

Bean Curd (tofu) with a deliciously spicy sauce


I love Tofu and am always looking for new recipes for this humble yet incredibly nutricious food. I love its adaptability to all flavors that are married with it. I have no idea where this recipe came from but ,I assure you its easy and good.

2 tablespoons cornstarch

1/2 cup vegetable stock

1 teaspoon Sricha (chili paste)

2 tablespoons soy sauce

1 tablespoon sesame oil

1/2 teaspoon sugar

2 tablespoons vegetable oil

3 garlic cloves,minced

1 teaspoon very finely minced ginger

3 scallions ,finely sliced

1 lb extra firm tofu ,drained and cubed

Prepare the sauce. Put the cornstarch in a small bowl. Slowly add the vegetable stock,mixing as you do so. Now add the chili paste,soy sauce, sesame oil, salt and sugar. Mix again. Set the sauce aside.

Heat the vegetable oil in a wok over a medium high flame. When hot put in the ginger and garlic. Stir and fry for 5 seconds. Put in the bean curd. Stir and fry for 1 minute. Turn heat to low. stir the sauce and pour it over the bean curd. Mix gently and bring it to a simmer. Let the sauce thicken,stirring gently every now and then as it does so.

Serve with steamed rice.

Steamed Shellfish with minced Garlic


The original recipe for this dish is made with Mussels ,but,I like the combination of Mussels,oysters and clams. This recipe is courtsey of THe Foods Of China .

24 pieces of mussels,oysters and clams

6-8 cloves garlic

1 teaspoon oil

1 teaspoon chicken stock powder

1 teaspoon sugar

1/2 teaspoon light soy sauce

1 red chili ,finely chopped

1 spring onion,finely sliced

Cilantro leaf (optional)

Bring a wok full of water to a boil. Put in shellfish and cook until the shells open. Remove,drain and discard one side of the shell.Put the half shell with the mussel attached on a plate. MAYBE PREPARED AHEAD OF TIME AND REFRIDGERATED TILL READY TO USE.

Slice half the garlic and fry gently in oil until crisp and golden.Drain and set aside. Chop the remaining garlic very finely and scatter a little over each shellfish. Sprinkle them with chicken stock powder,sugar and soy sauce. Put inside a steamer and cook over high heat for 3 minutes.

Garnish with the fried garlic,chili,spring onion and cilantro and serve immediately.

Spicy Eggplant stir Fry


Eggplant is a very popular vegetable amongst vegetarians and Asians. I think partly,aside from taste ,ofcourse,its because of the bulk it has so it is quick to satify and because eggplant lends itself so well to most,especially spicy ,sauces.  The real coup with it is its really quick and easy to prepare.

1 tablespoon chili paste or Sambal oelek

2 tablespoons soy sauce

1 tablespoon rice wine vinegar

1/2 teaspoon sugar

4 tablespoons oil

2 cups eggplant,cubed

1 onion thinly sliced

1 small red bell pepper,washed,cored and sliced

2 garlic cloves,crushed

1 tablespoon fresh coriander leaves and 1 tablespoon fresh mint leaves,finely chopped

Place the chili bean sauce,soy sauce,rice wine vinegar and sugar in a small bowl,and whisk together well.

Heat a wok or saucepan over high heat till hot.Add 1 tablespoon of oil and swirl to coat. Add half the eggplant and stir for 3 to 4 minutes,or until lightly browned. Drain on paper towels. Repeat with the rest of the eggplant with another tablespoon of oil.

Reheat the wok,add the remaining oil and swirl.

Add onion,red pepper and garlic and stir fry for 2 minutes.

Return eggplant to wok,add the sauce,reduce heat,cover pan and leave to cook for 5 minutes.

Remove from heat and stir in herbs.

Serve over rice