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Black bean paste

Not to be confused with regular black beans, the dark brown, moist Black bean paste is made from fermented black soy beans (douchi) preserved and aged in salt. The beans are also known as Chinese black beans or salted black beans. With a strong, intense, salty flavor, you can create flavor in an instant by adding a spoon of black bean paste to almost any dish. Chinese black beans predates soy sauce and is one of the oldest condiments used in Chinese cuisine. The recorded history of black bean paste goes as far back as the Ming Dynasty. Fermented black beans are ususally soaked in water ..

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  • Singapore Chilli Prawns (Shrimp)



  • Source: Food.com
    By Jewelies

    Ingredients:
    2 tablespoons oil
    500 g green prawns (uncooked)
    1 teaspoon ginger , minced
    2 teaspoons garlic , minced
    2 teaspoons black bean paste
    1 tablespoon chili , minced
    ¼ cup ketchup
    1 tablespoon malt vinegar
    2 teaspoons agave syrup
    chives (to garnish)

    Prep Time: 10 mins
    Cook Time: 15 mins
    Total Time: 25 mins

    Directions:
    1. Heat oil and stir fry prawns until they change colour.
    2. Remove to a plate.
    3. Add garlic, ginger, black bean paste and chilli, stir fry for 1-2 minutes.
    4. Return prawns to wok with ketchup, vinegar and agave syrup, stir fry until hot.
    5. Sprinkle with chives and serve with rice.

    Servings: 4

     

  • Asian Grilled Chicken



  • Source: Adapted from Food.com
    By *Parsley*

    Ingredients:
    1 lb boneless skinless chicken breast
    ¼ cup rice vinegar
    2 tablespoons black bean paste
    1 tablespoon soy sauce
    1 teaspoon agave syrup
    1 tablespoon white wine
    1 teaspoon dry mustard
    1 teaspoon hot pepper sauce
    1 teaspoon peanut oil
    4 -6 garlic cloves , minced
    1 -2 tablespoon fresh minced gingerroot
    ¾ cup chopped scallion

    Prep Time: 6 hrs
    Cook Time: 30 mins
    Total Time: 6 hrs 30 mins

    Directions:
    1. Place chicken in a large baggie or plastic or glass pan.
    2. Combine all other ingredients and mix well; pour over chicken.
    3. Cover and chill for at least 6 hours or overnight.
    4. Remove chicken from marinade; ***grill 5 minutes per side or until cooked (see last note) or, bake with the marinade at 375 for 30 minutes(until juices run clear when pierced with a fork).
    5. ***If grilling, you can heat marinade until boiling and reduce a little, then simmer 3 minutes and serve over grilled chicken.

    Servings: 4

     

  • Black-Eyed Peas & Chinese Greens



  • Source: Food.com
    By Sharon123
       
    Ingredients:
    1 tablespoon red bird's eye chili , minced, to taste (or jalapeno)
    1 ½ tablespoons minced gingerroot
    4 garlic cloves , minced
    3 tablespoons peanut oil
    2 teaspoons sesame oil
    2 tablespoons black bean paste (or spicy brown sauce)
    2 lbs bok choy , sliced
    3 (15 ounce) cans black-eyed peas
    2 -3 tablespoons soy sauce (or Bragg's Aminos)
    black pepper
    4 cups cooked brown rice or 4 cups cooked white rice
    2 tablespoons toasted sesame seeds (optional)
    6 green onions , chopped
    6 slices orange zest (peel)
    orange juice (optional)

    Prep Time: 10 mins
    Cook Time: 15 mins
    Total Time: 25 mins

    Directions:
    1. In a large skillet, sauté peppers, ginger root and garlic in peanut.
    2. and sesame oil until peppers are tender, about 5 minutes.
    3. Stir in black bean paste and bok choy and cook, covered, over medium heat until bok choy wilts, 3 to 5 minutes.
    4. Drain black-eyed peas and add to skillet with the soy sauce. Cook until heated through, about 5 minutes.
    5. Season to taste with black pepper.
    6. Serve over rice. Squeeze orange juice over top if desired.
    7. Garnish with sesame seeds, green onions and orange zest, if desired.
    8. Enjoy!

    Servings: 5-7

     

  • Pork in Black Bean Sauce


  • Source: Adapted from Food.com
    By Semra22

    Ingredients:
    1 lb lean boneless pork , cut into thin strips
    2 garlic cloves , minced
    1 tablespoon grated fresh ginger or ½ teaspoon ground ginger
    1 red peppers or 1 green pepper , sliced
    6 green onions , cut into 1-inch lengths
    2 tablespoons chinese black bean paste
    1 tablespoon oyster sauce
    1 ½ tablespoons soy sauce
    1 teaspoon chinese chili paste with garlic
    1 teaspoon agave syrup
    ½ cup chicken stock
    2 teaspoons cornstarch

    Prep Time: 10 mins
    Cook Time: 10 mins
    Total Time: 20 mins

    Directions:
    1. Stir fry pork, garlic and ginger in a tablespoon or so of vegetable oil in a wok or large skillet for about 4-5 minutes or till cooked through.
    2. Remove from pan, add peppers and green onions and stir fry 2 minutes or till still fairly crisp.
    3. Meanwhile mix all the rest of the ingredients together, add to pan with pork, cook, stirring, till thickened and bubbly, 1 minute or so.

    Servings: 4