Black Bean Sauce RecipeOrigin: Chinese Period: Traditional |
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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. |
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Other recipes with beans and vegetables as primary ingredients: Black Bean Sauce Mexican Style Diced Tomatoes Fresh Tamarillo Sauce Mushy Peas White Béchamel Sauce Chicken Cacciatore II Aubergine Salad Buttered Silverweed Roots Stuffed Cauliflower Horn of Plenty Mushroom Pizza Liver Oporto Winter Parsnip Stew Nasturtium Flower Tabbolueh Pumpkin Chowder Markit Ommalah Romanian Potato Salad Rote Rüben-Salat Suqaar Ewa Atar Alecha Haraimi 2 Tamrillo Pizza Crockpot Black Bean Chili Broad Bean Pesto Tomato Ice Winter Squash Soup 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 |
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