Green Pepper And Chicken with Black bean Sauce Recipe
Learn How to Cook Green Pepper And Chicken with Black bean Sauce Recipe
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Asian Chicken and Asparagus with Black Bean Sauce
Today on Paul Plays With Fire we’re getting the wok out, and we’re going to celebrate one of the rites of spring - the first asparagus season! We’re going to make one of my favorite asparagus dishes, chicken and asparagus with black bean sauce.
Like most Asian cooking, preparation is the secret to success. We’ll spend more time preparing to cook than we will actually cooking. This first step in our process to to make a marinade for our cut up chicken breast. So we’ll add the cut up chicken breast to a zip lock bag, and the add our marinade to the bag and swish it around and set that aside.
Next up we’re going to prepare our onions and asparagus for the wok. And then we’ll work on our black bean sauce.
Thanks for watching!
0:00 Introduction 0:00
0:25 Chicken Marinade
2:09 Prepare Vegetables
5:14 Make Sauces
7:43 Cook
13:09 Eat!
Chicken in black bean sauce 豆鼓雞
Chicken breast slice 250 g
Celery
Fresh chilies
Green onion
Carrot
Black bean 20
For black bean sauce
1/2 cup water
1 tsp chicken base or msg
1 .5 tsp sugar
1 tbsp soy sauce
1/2 tbsp dark soy sauce
1/4 tsp white pepper powder
1/4 tsp sesame oil
1 tbsp cooking wine
You will need
1 tbsp corn starch mix with 2 tbsp water
For Morgan’s knife
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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
Super Easy Stir Fried Pork in Black Bean Sauce 湖南小炒 Chinese Hunan Stir Fry Pork Recipe
Hunan is a landlocked province in South Central China. Hunan cuisine is known for its hot and spicy flavours, fresh aromas, and vibrant colours. As opposed to Sichuan cuisine, Hunan cuisine is known for being spicy due to its liberal use of chilli peppers, shallots, and garlic. Sichuan cuisine is distinguished by its distinctive spicy and numbing seasoning, as well as other complex flavour combinations. Although Hunan Stir Fry Pork may sound unfamiliar to some of you, it is simply Stir Fried Pork in Black Bean Sauce. Capsicums are added to brighten the dish and to give it a fresh aroma, but if you don't like capsicums, feel free to substitute other vegetables such as broccoli, asparagus, carrots, kailan (Chinese broccoli), and so on. The good thing about this dish is that you don't have to marinate the pork ahead of time; all you need is thawed sliced pork. Since vegetables are already included in this dish, you can enjoy this pork dish alone with rice. You can also make your meal fancier by adding a sunny side up egg. Enjoy!
See the ingredient list below for your easy reference.
We would also appreciate it if you could send us Super Thanks. Thank you so much!
Hope you can recreate this yummy recipe in the comfort of your home. Happy cooking!
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Stir Fried Pork in Black Bean Sauce 湖南小炒 Chinese Hunan Stir Fry Pork Recipe
Ingredients:
Serves 4 pax
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300g [10.58oz] sliced pork (either pork belly or pork shoulder)
3 cloves chopped garlic
1 tablespoon fermented black bean sauce
1 teaspoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon Chinese rice wine
80ml [2.71 fl oz] water
Some cornstarch solution
1/2 green capsicum
1/2 red capsicum
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Don't know where to get the ingredients or don't know how they look like? See the links below.
Black bean sauce (limited option in USA but if you're in Singapore, go for Tiger brand Salted Black Soya Beans)
Oyster sauce
Light soy sauce
Chinese white rice wine
Cornflour
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Residing in Singapore? Get the cooking tools that we used in our videos:
Note: This is a new variation of the wok that we used in the video.
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Filming equipment: iPhone 11 Pro Max (Get from Amazon
Microphone: Sennheiser AVX digital wireless microphone system
Get it in Singapore:
Get Sennheiser wireless microphone from Amazon:
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If you like this recipe, you might like these too:
Marinate & Steam! Super Easy Sesame Oil Chicken 香蒸麻油鸡 Chinese Chicken Wing Recipe
Super Easy - Zero Skills Required! Steamed Chicken in Black Bean Sauce 豆豉蒸鸡 Chinese Chicken Recipe
2 Easy Ways to Steam Chicken with 7 ingredients 蒸滑鸡 Chinese Steamed Food Recipe • Rice Cooker
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