The second half of my Chinese posts, today the recipes are; Black Bean Vegetable Stir Fry and Fried Rice.
Black Beans can be bought dried or canned and fermented in liquid. Personally, I prefer dried beans. Soak them overnight and juust roughly chop them. This keeps the beans firm, as canned beans mush too much for me when they're cooked. This dish goes nicely with the Goo Moo Gai Pan featured in my last post, as well as my next recipe.
Ingredients:
1 Large Green Pepper, sliced
2 Pak Choys, shreded
100g Baby Sweetcorn
100g Beansprouts
3tbsp Black Beans, soaked overnight (if dried) and roughly chopped
2tbsp Dark Soy Sauce
1tbsp Cornflour
5tbsp Water
3tbsp Spring Onions, finely chopped
1 clove of garlic, finely chopped
1 small peice of ginger, finely chopped
Oil for frying
First, heat 1 tbsp of oil in a small pan. Now, fry the spring onions, ginger and garlic until softened. Add in your black beans and fry for about 1 minute. Add in your soy sauce, water and cornflour and stir thoroughly to avoid clumping and simmer 2minutes or so until the sauce becomes thick and gloopy. Remove from the heat and set aside for later.
To start on your veg, heat 2tbsp of oil in a large deep frying pan or wok. Stir fry your vegetables until softened and then pour in your pre-made sauce and continue to fry for about 3 minutes. Serve.
Fried Rice is a very popular Chinese takeaway dish, but can be made just as well in your own kitchen. Its a very versatile dish as you can add your own ingredients like ham, prawns, sweetcorn etc.
Ingredients:
600g Cooked White Rice
100g Frozen Peas
1 Large Egg
3tbsp Spring Onion, chopped
3tbsp Dark Soy Sauce
Oil for Frying
In a large frying pan, heat about 4 tablespoons of oil. Crack in the egg and beat vigorously until cooked (should look like broken up scrambled egg.) Now, add the rice and stir fry for a minute to cook the rice through (unless you enjoy E-Coli??!) Tip in the peas and spring onions and fry for around 5 minutes until the rice is golden brown and slightly crisp. Lastly, stir in the soy sauce and serve.
Black Beans can be bought dried or canned and fermented in liquid. Personally, I prefer dried beans. Soak them overnight and juust roughly chop them. This keeps the beans firm, as canned beans mush too much for me when they're cooked. This dish goes nicely with the Goo Moo Gai Pan featured in my last post, as well as my next recipe.
Ingredients:
1 Large Green Pepper, sliced
2 Pak Choys, shreded
100g Baby Sweetcorn
100g Beansprouts
3tbsp Black Beans, soaked overnight (if dried) and roughly chopped
2tbsp Dark Soy Sauce
1tbsp Cornflour
5tbsp Water
3tbsp Spring Onions, finely chopped
1 clove of garlic, finely chopped
1 small peice of ginger, finely chopped
Oil for frying
To start on your veg, heat 2tbsp of oil in a large deep frying pan or wok. Stir fry your vegetables until softened and then pour in your pre-made sauce and continue to fry for about 3 minutes. Serve.
Fried Rice is a very popular Chinese takeaway dish, but can be made just as well in your own kitchen. Its a very versatile dish as you can add your own ingredients like ham, prawns, sweetcorn etc.
Ingredients:
600g Cooked White Rice
100g Frozen Peas
1 Large Egg
3tbsp Spring Onion, chopped
3tbsp Dark Soy Sauce
Oil for Frying
In a large frying pan, heat about 4 tablespoons of oil. Crack in the egg and beat vigorously until cooked (should look like broken up scrambled egg.) Now, add the rice and stir fry for a minute to cook the rice through (unless you enjoy E-Coli??!) Tip in the peas and spring onions and fry for around 5 minutes until the rice is golden brown and slightly crisp. Lastly, stir in the soy sauce and serve.
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