Stir-Fried Green Beans with Black Beans
Recipe at:
This Asian stir fry features three types of beans: black beans, green beans, and a black bean sauce. While black beans aren't a typical Asian stir fry ingredient, they are complemented perfectly with the rich and flavorful black bean sauce. Black bean sauce is made from fermenting black soybeans, a process that gives the beans a sharp, pungent, and umami-rich flavor.
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.
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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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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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Beef with black bean sauce- a quick and easy Chinese recipe
Stir-fry beef with black bean sauce is my favorite food ordered in Chinese restaurants.
Since my favorite restaurant is no longer serving this dish recently, I decided to dig deeper into how to prepare it at home.
I am delighted it is pretty easy to prepare if I use a store-bought black bean sauce. What’s more, it is such a delicious but quick and easy recipe that I can make it within 30 minutes.
After enjoying the delicious beef stir-fry with black bean sauce today, I've decided to jot down the steps and share this recipe with you
#beefstirfry #BeefWithBlackBeanSauce #blackbeansauce
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Recipe:
(Please download the recipe and read the full details at )
Ingredient A
350g beef
2 tsp soy sauce
1/2 tsp salt
1/2 tsp baking soda
1 tsp cornstarch
Ingredients B
2 tsp minced ginger
1 tbsp minced garlic
3 tbsp vegetable oil
1/2 green bell pepper
1/2 red bell pepper
1 medium-sized onion
1 tsp sesame oil
1 tbsp rice wine
1 tsp of cornstarch (plus 1 tbsp of water to make a slurry)
Ingredients C
1.5 tbsp black bean sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
1/4 tsp ground black pepper
3 tbsp water
Method:
Preparation
- Cut the beef across the grain into thin slices.
- Marinate the beef with Ingredient A for 15 minutes.
- Cut the spring onion into short sections, about 1 inch in length.
- Cut the green bell pepper into one-inch pieces.
- Slice one medium size onion into wedges.
- Mix Ingredients C (except the black bean) to become the stir-fry sauce.
Cooking
- Heat the vegetable oil to medium-high heat, then add the marinated beef and spread it out into a single layer.
- Let the beef sear for half a minute, then flip over to sear the other side until slightly brown.
- Continue to stir-fry the beef until about 80% cooked. Then remove the beef from the wok with a strainer, and leave excess oil in the wok.
- Saute the chopped garlic and ginger with the remaining oil in the wok.
- Add the black bean sauce and the stir-fry sauce to the wok, then put all the vegetables into the wok. Turn up the heat to stir-fry the vegetable until crisp-tender. You can add a splash of water if it is too dry.
- Return the beef to the wok.
- Add the cornstarch slurry to thicken the gravy.
- Add the spring onion, a teaspoon of sesame oil, and a tablespoon of Shaoxing wine. Dish out.
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Website:
Ziangs: How to prepare Chinese Black Beans for use in cooking
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If the online store takes off we will be able to do videos full time as we would stop cooking and do this instead.
We have 3 generations of Chinese/Malaysian chefs in our family, as a family have owned takeaways and restaurants in the UK, Brunei, Malaysia and Hong Kong. We are not just 2 people who think we know how takeaways do things because we are Chinese, we know how they do things because we'd done it for generations, we're here to teach you the secrets that they don't want you to know :)
We will be doing some more taste test as requested, not sure what next, might do a shop around this time to get as many sauces as we can.
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Wok, good all round non-stick:
Pre-Seasoned Cast Iron wok:
High end wok we use at home:
Kind of wok that a takeaway would use flat base:
Kind of wok that a takeaway would use round base (this is what most takeaways use):
Best kind of cooking utensil for use with non-stick woks:
Best kind of cooking utensils for use with an iron woks (used in takeaways):
Small clever (we use a lot):
Large meat clever (the ones all takeaways use):
Meat clever we love (personal use):
Heavy duty wood chopping board:
Small rice cooker 0.8 litres:
1.8L Rice cooker (if your serious about Oriental cooking a rice cooker is a must):
Non-stick sauce pot for making pastes:
Pot for making batches for sauces:
Plastic takeaway containers so you can pot them up like a real takeaway:
Foil takeaway containers so you can pot them up like a real takeaway:
Bamboo handle spider skimmer for taking things out of hot water or oil:
Laser Thermometer:
猪肉黑豆Stir Fry: Pork Spareribs in Black Beans Sauce: Authentic Chinese Cooking
retired Chef Cook Fai, demonstrate how easy it is to make this mouth watering cooking. most orientals will order this all time favorite, ( dine in) in Dim Sum or in an authentic chinese restaurant. by watching! you too can master this cooking.
Beef Green Pepper Onion in a Black Bean Garlic Sauce..
Patreon:
BOUT ALEX
Alex was Born and bred in Glasgow..He's been working now in various Chinese takeaways as a delivery driver for the past few years or so..Most of what he's learnt is just by watching the chefs..
In all my videos i use a high power burner so cooking temperature's may vary cooking on a normal hob..Not all takeaways will ignite the food the way i do and just cook in the normal fashion..This is just my preference..The most important part is using the correct condiments and you will produce some amazing results..My subscribers are testament to that which i'm pleased about.
Below is a list of products i use,condiments,essentials tools etc
Eastman Outdoors 90411 Portable Kahuna wok Burner..
Chinese ladle..
London carbon steel wok.
Chinese Chefs Knife (cleaver ).
Chinese Caramel sauce..
Shaoxing wine..
Lee Kum Kee dark soya sauce..
Lee kum kee light soya sauce..
Lee Kum kee Panda oyster sauce..
Lee Kum kee sesame oil ..
Lee kum kee garlic chilli sauce..
Lee Kum Kee chilli bean paste
Jimmys sate sauce..
Knorr chicken powder..
MSG..
Sambal paste..
Lee kum kee black bean garlic sauce..
Lee Kum Kee black pepper sauce..
Lee kum kee Hoisin sauce ..
Lucky boat noodles thin number 2..
Lucky boat noodles thick number 1..
Potato starch.
Fermented red bean curd..
Dehydrated Garlic..
Daisho Yakiniku Sauce..
Lobo Satay seasoning..
Recipe
250 grams of rump steak or use whatever you have to hand thinly sliced
Marinade
1 tsp shaoxing wine
Pinch of salt
1 tsp cornflour
1 tsp vegetable oil
1 tsp dark soya sauce
1/4 tsp sesame oil
Pinch of white pepper
Marinate for 30 minutes before stir frying
Veg
1/2 green bell pepper
1/2 onion
1 red chill diced
2 cloves of garlic diced
Condiments used are all Lee Kum Kee
1 heaped tsp of Lee Kum Kee black bean garlic sauce
Pinch of white pepper
1 tsp oyster sauce
1 tbls dark soya sauce
1/2 tsp Knorr chicken powder..Not 1/2 tbls in the video,typo error
If you don't have chicken powder make sure the water you use is beef stock..
This will compensate or MSG can be used also if you have no issues with it...
Chicken powder works in the exact same way as MSG..It can be used in beef or chicken dishes....It's completely different from chicken stock cubes..The primary ingredient is MSG salt and sugar. It just boosts flavour (umami levels) and gives oomph..Takeaways use in just about everything,beef dishes or chicken.
Method
Stir fry your beef marinade for 1 minute then set aside
Next add some vegetable oil to the wok and add all your veg.Cook for a few minutes
Now add your pre cooked beef and all the condiments
Toss through and then add about 50 ml of water to loosen the mix
Add a cornflour slurry to thicken..Done
#greenpepperoinioninablackbeansauce