Cookbook:Black Bean Stir-Fry

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

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine

Ingredients

• 3 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 1–2 fresh hot chiles, minced (or ½ teaspoon hot red pepper flakes)
• 4 scallions, separated: white part minced, green part cut on the diagonal in ½-inch pieces
• 3 tablespoons Chinese black beans
• ¼ to ½ cup chicken stock
• 2 tablespoons soy sauce
• 2 teaspoons sugar
• ½ teaspoon sesame oil
• 1 teaspoon cornstarch
• 1 tablespoon rice wine or sherry
• 2 pounds (900 g) shellfish (clams, mussels, crabs, and/or lobster) or 1 pound (450 g) of shrimp, fish, poultry, or pork
• 1½ tablespoons canola oil
• ½ cup onion cubes
• 1 red bell pepper or ½ red and ½ green peppers, cut in cubes
• 2–3 cups, thinly sliced vegetables (cabbage, snow peas, and/or carrots
• Steamed white rice, optional

Procedure

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.