Asian Chicken & Green Beans Stir Fry with Black Bean Sauce Recipe
This Asian chicken and green beans stir fry is easy and delicious with a black bean garlic sauce.. The black bean sauce is fermented black beans and has a deep rich salty flavor.. Come join me and I will show you step by step how to make this delicious Asian chicken and green bean stir fry.
#chickenstirfry #greenbeans #chinesecooking #tesscooks4u #wokcooking #chinesefood #recipes #recipe
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Asian Recipes by Tess Cooks4u
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Asian Chicken and Green Beans with Black Bean Sauce Recipe
INGREDIENTS:
2 cups green beans - cleaned and ends cut
1/4 cup diced onions
4 mini carrots sliced
1 tbsp. minced garlic
2 tsp. minced ginger
1 tbsp. black bean sauce
1/4 cup water or broth
1 tbsp. ShaoXing cooking wine
1 tsp. dark mushroom flavor soy sauce
1 tsp. sugar
1 tsp. chili sambal - optional
cornstarch slurry - 2 tsp. cornstarch and 1 tbsp. water
*Blanch green beans and carrots for 30-60 seconds depending on size
of green beans.
Place in cold water bath to stop cooking. Drain.
Chicken marinade:
1 cup sliced chicken
pinch of salt
1 tsp. ShaoXing cooking wine
1/2 tsp. Sesame oil
1 tsp. cornstarch
*Mix above ingredients in a bowl and let rest for 10 minutes
*In a wok on high heat, add oil and chicken and spread out.
Do not stir for 15-20 seconds. Then cook and stir for 2-3 minutes
or until done. Remove from pan.
In a wok or pan on medium high heat add oil, minced garlic and ginger.
Cook and stir for 15 seconds and add diced onions and black bean sauce.
Cook and stir for a minute and add blanched green beans and carrots.
Stir to combine.
Add water, Shaoxing cooking wine, sugar and chili sambal.
Stir to combine.
Add dark soy sauce and chicken/juices back into the pan.
Cook and stir to combine.
Add a couple spoonfulls of the cornstarch slurry.
Cook and stir for about 30 seconds and serve.
Enjoy.
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PRODUCTS I AM USING ------ AFFILIATE LINK
Tess Cooks4u Amazon Store
I have an electric stove so I use a Carbon Steel Flat Bottom Wok
These Wok Spatulas are nice for wok cooking.
Lee Kum Kee Lkk Black Bean Garlic Sauce
I use the Kadoya Pure Sesame Oil
Marukan Rice Vinegar 24 Oz.
SHAOXING Rice Cooking Wine
Pearl River Bridge is my favorite brand of dark soy sauce.
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Simple, Gut-Healthy Black Bean and Corn Tostadas With Cashew Crema | Cook With Us | Well+Good
Follow along with celebrity chef Nyesha Arrington as she prepares a delicious, vegan twist on a classic dish: tostadas. Swap meat for black beans, and sour cream for avocado-cashew cream to make a delicious plant-based dinner, without sacrificing any of the flavors you love. This simple, gut-healthy recipe is sure to impress any dinner guest. Give it a try and comment below!
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TOSTADA RECIPIE:
Tostada:
1 Heirloom tomato
1 qt black beans, cooked
1 ear white corn, grilled
1 small yellow onion, diced
3 garlic cloves, chopped
1 serrano chili
2 tsp ground cumin
2 tsp smoked paprika
1 lime
1/4 cup cilantro leaves
6 corn tortillas, fried
Pinch of Himalyan salt
Pinch of black pepper
2 limes
½ cup corn stock
Cashew cream:
1 cup unsalted cashews, soaked
1 avocado
2 tsp Himalayan salt
1/4 tsp cayenne pepper
1 lime, squeezed
INSTRUCTIONS:
1. Start by heating the oil in a large cast iron-skillet over medium heat until hot. Add the onion, garlic and chili, sauté for about 3 minutes, or until onions are translucent. Add in half the cooked beans, cumin and paprika. Stir to incorporate into the cooked onion, chili, garlic mixture, mash completely, using a fork or the back of a wooden spoon.
2. For the cashew cream, place cashews into a bowl and cover with boiling water. Soak for 1 hour. Alternatively, you can soak the cashews in water overnight. In a blender, blend all ingredients together until smooth.
3. To build the tostada, place black beans on the crispy tortilla. Garnish with arugula, grilled corn, diced tomatoes, and finish with cashew cream and cilantro leaves.
Check out these recipes:
A Celebrity Chef's Avocado and Peach Summer Salad Recipe:
Summer Veggie Spring Rolls:
Heart Healthy Beet Pasta with Garlicky Greens:
About Well+Good:
Well+Good believes that wellness and health should be attainable for all—and recognizes the many barriers that prevent that from becoming a reality. Sitting at the cross-section of trends, service, and evidence-based journalism, we work to inform, empower, and educate communities and individuals when it comes to fitness, mental health, beauty, food, relationships, finance, and all other ways your day-to-day impacts your ability to live well, while working to challenge the systems that could hold you (or others) back. Your well-being is a birthright. Wellness is how you get there.
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If I Could Only Make ONE Dish for guests
You are going to LOVE this vegan coconut chickpea curry
Curry has been a staple in my life and while I grew up with Jamaican curry dishes, as an adult I've grown to love curries of all backgrounds. This is a combination of a few cultural inspirations that I've thrown together into something my family loves to eat, especially when making it with some homemade naan.
It's fairly easy to make even though it looks like a lot of ingredients and I'm sure you'll love it.
Give it a try and let me know what you think!
???? Shop Merch! ????
★Recipe ★
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Timestamps:
00:00 How to Make Vegan Coconut Chickpea Curry
3:50 Vegan Coconut Chickpea Curry Finished
4:02 Why I love curry
5:24 Why so many seasonings in curry
5:59 What curry to buy from the store
7:22 What else can I add to the dish
8:01 Tomato paste can vs tube
8:20 How to swap coconut milk
9:55 Merch launch announcement
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QUICK + EASY TEX-MEX Mexican Style Soup Recipe!
Learn how to make an incredible spicy vegan Mexican soup in just literally minutes!
LAY HO MA!! This recipe is going to be a lifesaver for the days where you just can't be bothered. This spicy Mexican soup is fast, simple, and absolutely packed with flavour. Join me in this episode and learn how to make my version of a spicy vegan Mexican soup.
Ingredients:
1/2 red onion
2 pieces garlic
1 scotch bonnet (optional! very spicy!)
2-3 tbsp olive oil
1/2 tbsp cumin
1 1/2 tbsp smoked paprika
1/2 tbsp chili powder
2 tbsp dried oregano
1 800ml can peeled tomatoes
1 can black beans
2 cups corn
6 cups water or vegetable stock (plus 1 tbsp pink salt if using water)
3 tbsp tomato paste
2 tbsp cane sugar
1 avocado
1 small bunch cilantro
few tortilla chips
Directions:
1. Dice the red onion and garlic
2. Remove the seeds from the scotch bonnet and finely chop
3. Heat up a stock pot on medium high heat and add the olive oil
4. Add in the onions, garlic, and pepper followed by the dry spices
5. Give the pot a stir and add in the canned tomatoes (carefully!)
6. Use a spatula to break up the tomatoes
7. Add the beans, corn, and the water/veggie stock
8. Add the tomato paste and the cane sugar
9. Bring the soup to a boil, then its ready to serve
10. Top the soup with avocado cubes, fresh cilantro, and some crushed tortilla chips
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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