Cookbook:Black Bean Stir-Fry

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Black Bean Stir-Fry
Category Asian recipes
Servings 4
Time ½ hour

Cookbook | Ingredients | Recipes | American cuisine

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. In small bowl, combine garlic, ginger root, chilies, scallion whites, and black beans.
  2. In another small bowl, combine ¼ cup stock, soy sauce, sugar, and sesame oil, and stir until sugar dissolves.
  3. In a third small bowl, dissolve cornstarch in wine or sherry.
  4. Scrub clams, if using, cut shellfish into 1-inch pieces or thinly slice poultry or meat.
  5. Just before serving, heat a wok over high heat.
  6. Swirl in canola oil.
  7. Stir-Fry onion and bell pepper for a minute then add garlic and bean mixture and cook for 15 seconds, or until fragrant but not brown.
  8. Add seafood and stir-fry for 1 minute.
  9. Add stock-based sauce and cook for 2 to 5 minutes, or until seafood is cooked; if necessary to prevent mixture from sticking to pan, add remaining stock. (If steaming clams, tightly cover wok.)
  10. Stir cornstarch mixture and add to stir-fry along with scallion greens and sliced vegetables.
  11. Bring sauce to a boil.
  12. Serve immediately along with white rice if desired.