Black Bean Sauce RecipeOrigin: Chinese Period: Traditional |
Ingredients
2 tbsp groundnut oil 
Black Bean Sauce Preparation:Method:Whisk the cornflour with 2 tbsp of the chicken stock to make a slurry then add to the remainder of the chicken stock. Heat a wok over medium heat. Add the oil, black beans and garlic and stir-fry for about 20 seconds. Add all the remaining ingredients, bring to a boil and cook for about 2 minutes or until the sauce thickens. This can be used immediately, or it can be poured into a sterilized jar that's been baked in an oven pre-heated to 110°C for 15 minutes before being sealed, allowed to cool and stored in the fridge. For a richer variant of this sauce add 1 tbsp each of red and green bell pepper pieces for the last 1 minute of cooking. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Black Bean Sauce to your online bookmark site: 
|
|
More recipes for sauces and jams... More recipes using Beans and Pulses... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with beans and vegetables as primary ingredients: Georgian Asparagus Soup Hrin Karvarma-Kebap ot Sinsko Meso Tunisian Meatballs Crockpot Brunch Casserole Crockpot Boston Baked Beans Springbok Potjekos Calico Bean Stew Bissara Lantern Soup Soganli Yahni London Particular Bein des Lamms in der würzigen Suppe mit Frischgemüse und Kartoffeln Cucumber Relish Salad Sri Lankan Curried Okra Asparagus Risotto with Black Truffle Coulis Domatakia Toursi Sour Fish Soup Kalbfleisch-Umläufe mit Gemüse Lamb Shanks with Lentils Watercress Sauce for Fish Cala Ahi Poke Baklazhannaya Ikra Filled Mini Cucumbers Aubergine Rolls Stuffed with Spinach Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
