Chinese Beef Asparagus with Black Bean Sauce Stir Fry
Learn How to Make Beef Asparagus with Black Bean Sauce Stir Fry
Recipe:
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Chicken And Broccoli With Black Bean Sauce 西兰花炒鸡 (Wok Hei Stir Fry ) Traditional Chinese Cooking
Recipe for Chicken Broccoli Stir Fry 西兰花炒鸡 (With Black Bean Sauce) Black bean sauce or the more traditional, fermented black beans will add nice flavor to your stir fry. You can omit the black bean if you like. In this video, you will also learn velveting chicken. Velveting makes chicken to more tender. It also works for other meats, such as chicken and beef. Wok hei is the breath of the wok. Wok hei the carbon sear flavor infused into stir fry dishes. Wok hei is best achieved by cooking with a carbon steel wok. You can make chicken And broccoli stir fry better than any take-out. Enjoy!
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CHICKEN AND BROCCOLI With BLACK BEAN SAUCE 西兰花炒鸡
Marinade:
1 teaspoon cornstarch
1 tablespoon light soy sauce
2 to 3 peanut oil (or other cooking oil)
1 to 2 tablespoons Chinese oyster sauce
1 to 2 tablespoons Shaoxing cooking wine
For stir fry:
2 chicken thighs (or use chicken breasts)
3 to 4 cups broccoli cut up
3 + 3 tablespoons peanut oil (or other cooking oil)
2 tablespoons sliced ginger
1 small onion sliced
1 tablespoon black bean sauce (or 1 teaspoon fermented black beans
1/2 to 3/4 cup chicken broth or water
1 tablespoon cornstarch + 1/3 cup water
Cooking instructions:
For the marinade, put chicken into a bowl. Add cornstarch and cooking oil.
Addng the Chinese oyster sauce and Shaoxing cooking wine is optional. This
method is called velvetting, to make the chicken more tender. Marinade the
chicken at least 1 hour or overnight.
To stir fry, preheat a wok or frying pan at medium heat. Add 3 tablespoons cooking oil. Add ginger slices and stir fry for 15 seconds. Turn heat to high setting. Add chicken and stir fry 1 minute or until
90% cooked through. Remove chicken onto a bowl or plate.
In a suace pan, bring water to a boil. Add broccoli and boil for 2 to 3 minutes, or until desired tender ness. Drain broccoli in a strainer.
Clean wok and re oil if needed. Keep heat setting at high heat setting. Add last 3 tablespoons cooking oil. Add broccoli and black bean sauce. Stir fry for 2 to 3 minutes. Add chicken broth or water. Bring to a boil. Add cornstarch and water solution to thicken sauce. Add chicken back in and do final stir fry. Serve with hot steamed rice if you like. Enjoy!
Note: If you are not using black bean sauce, you can add an extra 1 to 2 tablespoon Chinese oyster sauce and 1 to 2 light soy sauce in this recipe.
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ASPARAGUS AND CHICKEN IN SPICY BASIL HOT BEAN PAST
1/2 CUP OF BASIL, 11/2 CUP OF ASPARAGUS, 1/2 CUP OF SWEET PEPPERS, 10-12 OZ OF CHICKEN, 1TSP OF HOT CHILI FLAKE, 1 TSP OF MINCE GARLIC, I TSP OF GINGER, 1 TBS OF BLACK BEAN PASTE, 1 TBS OF COOKING WINE, 1 TSP OF FISH SAUCE, 1 TSP OF BROWN SUGAR, 11/2 TBS OF SOY, 1-2 OZ OF CHICKEN STOCK, 1 TBS OF CORNSTARCH MIXED WITH 2-3 OZ OF COLD WATER, 1/2 TSP OF SEASAME OIL, 1/2 TSP OF LEMON JUICE.
The key steps to making the PERFECT beef in black bean sauce!
Perfect homemade Chinese-style beef in black bean sauce - it's rich and delicious - full of umami flavour.
I'm going to show you how to make the most tender velvet beef - even using a cheap cut of beef, and also how to make your own black bean sauce.
If you're short on time, I've included a shortcut, using shop-bought sauce too!
Free printable recipe is available on our site:
Ingredients:
Black Bean Sauce:
4 tablespoons fermented black beans
1 tablespoon sesame oil
1 tablespoon rapeseed oil
3 cloves minced garlic
1 tablespoon minced ginger
2 tablespoon Shaoxing Chinese rice wine - or use dry sherry
2 tablespoons dark soy sauce
1 teaspoon rice vinegar
2 teaspoons granulated or caster sugar
½ teaspoon ground black pepper
180 ml ¾ cup chicken or vegetable stock
1 tablespoon cornflour (cornstarch in USA) mixed with 3 tablespoons cold water to form a slurry
Beef:
400 g (14 oz) beef steak sliced into thin strips, against the grain *see note 1
1 teaspoon bicarbonate of soda
Also:
1 pinch of salt
½ teaspoon black pepper
1 tablespoon sesame oil
1 tablespoon rapeseed/avocado or other neutral oil
1 onion peeled and chopped into chunky pieces
1 red bell pepper deseeded and chopped into chunky pieces
1 green bell pepper deseeded and chopped into chunky pieces
To serve:
Boiled rice
Sliced spring onions scallions
Mixed sesame seeds
Instructions:
Soaking the black beans:
1. Start by soaking the fermented black beans. Place in a bowl and cover with cold water. Leave to soak for one hour.
Velveting the beef:
1. Now velvet the beef. Place the beef in a bowl and sprinkle over the bicarbonate of soda.
2. Rub the bicarbonate of soda into the beef so it’s thoroughly coated.
3. Cover and place in the refrigerator for 30 minutes.
4. Thoroughly rinse the beef in cold water, drain, then pat dry with kitchen towels. Place in a bowl, ready to use in your stir fry.
Making the black bean sauce:
1. Once the beans have soaked for an hour, drain and thoroughly rinse them.
2. Place the drained black beans in a bowl and give them a bit of a mash with the back of a fork. I like to mash up about three-quarters and leave the rest whole.
3. Add the sesame and rapeseed oil to a small saucepan. Heat over a medium heat.
4. Add the garlic, ginger and black beans and fry for one minute, stirring often, until fragrant.
5. Add the rice wine, soy sauce, rice vinegar, sugar, pepper and stock.
6. Stir together, bring to the boil and simmer for 5 minutes, until slightly reduced.
7. Stir in half the cornflour slurry to thicken the sauce. Add more if you'd like the sauce thicker, then turn off the heat.
Bringing it all together:
1. Toss the tenderised beef in the salt and pepper.
2. Heat the two oils oil in a wok over a high heat.
3. Add the beef and fry, stirring often, for 2-3 minutes, until the beef is just cooked.
4. Add the onion, red and green peppers and fry for a further 2-3 minutes, stirring often, until slightly softened.
5. Add the black bean sauce, fry, stirring often, for 1-2 minutes, until the sauce is heated through.
6. Serve over boiled rice, topped with spring onions and sesame seeds.
Notes
Don't want to make your own black bean sauce?
Replace the black bean sauce in this recipe with 250ml store-bought black bean sauce. *Flavour tip* - Check the ingredients on the side of the bottle, if it doesn't contain garlic and ginger, add 3 minced cloves of garlic and 1 tablespoon of minced ginger into the stir fry at the the same time as the onions and peppers.
Don't want to velvet the beef?
The velveting process is needed for cheaper, more tough cuts of meat, to make them more tender.If you don't want to velvet the beef, but you still want tender, juicy meat, you'll need to go with a more expensive cut of steak - such as ribeye or sirloin. Slice the steak into thin strips, against the grain, before using.
#fakeaway #Recipe #stirfry
Plant-Based Recipe: Spicy Asparagus in Black Bean Sauce
Enjoy this savory, vegetable side dish of spicy asparagus with black bean sauce for a delicious Asian inspired meal.
Find the complete recipe here:
For more whole food, plant-based recipes visit:
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Stir-Fry Vegetables in Black Bean Sauce
Turn a simple stir-fry into an extraordinary meal with the addition of Baron Black Bean Sauce! #WeMakeFoodTasty