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Grilled Chicken with Ginger and Black Bean Sauce
Dinner American

Grilled Chicken with Ginger and Black Bean Sauce

4.1

Prep
Cook
Total

Instructions

  1. 1 Place thighs in a bowl, and add ginger, black bean sauce, sesame oil, and ground black pepper. Stir well until completely coated. Marinate in the refrigerator for 2 hours.
  2. 2 Grill over medium heat until no longer pink but still juicy, about 20 minutes, turning only once.

By Denis Terrien

Kalbi Marinade
Pantry Korean

Kalbi Marinade

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine green onions, brown sugar, soy sauce, sherry, ginger, garlic, sesame oil, sesame seeds, black bean sauce, black pepper, and garlic chile paste in a large bowl. Whisk until brown sugar is completely dissolved, 2 to 3 minutes.

By CLGOODRIDGE

Jian Bing (Chinese Crêpes)
Appetizer Chinese

Jian Bing (Chinese Crêpes)

4.6

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Whisk millet flour, soy milk, and vegetable oil together in a bowl to make a batter with the consistency of heavy cream. Add a teaspoon of water to thin the batter, if necessary.
  2. 2 Mash black bean sauce in a small bowl with 1 teaspoon water to make it easy to spread. Mix hot chili sauce with 1 teaspoon of water in a separate small bowl. Set both sauces aside.
  3. 3 Spray a large skillet generously with cooking spray, and heat over medium-low heat. Pour batter into the skillet, and spread evenly to make a thin crêpe; cook until firm, about 1 to 2 minutes. Pour egg evenly over crêpe; cook an additional 1 to 2 minutes, until egg is set. Sprinkle crêpe with green onion slices and cilantro leaves, pressing them firmly into cooked egg.
  4. 4 Flip crêpe and spread with bean sauce and chili sauce. Place crackers in the center of crêpe, leaving about 1/4 inch of space between the two crackers. Flip top third of crêpe down over crackers; flip the bottom third up, and then fold the crêpe in half so the crackers are stacked on top of each other in a tidy package. Serve hot.

By meowypurr

Quick Tofu Stir Fry
Dinner Asian

Quick Tofu Stir Fry

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat peanut oil in a wok over medium-high heat. Crumble the drained tofu and stir-fry until crispy, about 5 minutes. Remove tofu with a slotted spoon and drain on a paper towel.
  2. 2 Add spring onions and frozen vegetables. Stir-fry until crisp and heated throughout, about 5 minutes. Remove from wok and add to the tofu.
  3. 3 Pour black bean sauce and vegetable broth into the wok. Stir together and cook until sauce is hot and has thickened, 3 to 5 minutes. Return tofu and vegetables to the wok; toss well to coat. Serve hot.

By Buckwheat Queen

Susan's Jee Bow Gai
Dinner

Susan's Jee Bow Gai

4.8

Prep
20 min
Cook
10 min
Total
750 min

Instructions

  1. 1 Whisk together the sugar, black bean sauce, parsley, green onions, soy sauce, hoisin sauce, sherry, sesame oil, vegetable oil, ginger, garlic, and five-spice powder in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight, up to 2 days, turning occasionally.
  2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Weave the chicken tenders onto skewers.
  3. 3 Cook the skewered chicken on the preheated grill until no longer pink in the center and the juices run clear, turning occasionally, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By simplelittlecheffie

Chinese Green Bean Stir-Fry
Dinner Chinese

Chinese Green Bean Stir-Fry

4.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 In a large wok, heat oil over medium-high heat. Stir in green beans; cook, stirring frequently, for 1 to 2 minutes. Stir in garlic and ginger; cook, stirring frequently, for 3 to 4 minutes. Season with salt and pepper, and then stir in black bean sauce. Continue cooking until green beans are tender.

By Jackie O.

Chinese Pork Tenderloin
Dinner Chinese

Chinese Pork Tenderloin

4.5

Prep
5 min
Cook
35 min
Total
160 min

Instructions

  1. 1 Whisk soy sauce, hoisin sauce, sherry, black bean sauce, ginger, brown sugar, garlic, sesame oil, and five-spice powder together in a shallow glass dish. Add tenderloins; turn to evenly coat. Cover the dish with plastic wrap and marinate in the refrigerator for at least 2 hours or up to 24 hours.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C).
  3. 3 While the oven preheats, remove tenderloins from the refrigerator. Remove tenderloins from marinade and shake off excess. Discard remaining marinade.
  4. 4 Bake in the preheated oven to desired doneness, 30 to 35 minutes. Let stand 10 minutes, then slice diagonally into thin slices.

By JENNIFER72_00

Halibut with Rice Wine
Dinner Asian

Halibut with Rice Wine

4.7

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Heat oil in a nonstick saucepan over medium heat. Add shallots and garlic; cook gently until fragrant, but not brown. Stir in mirin, black bean sauce, and soy sauce. Bring to a boil; cook until reduced by half. Remove from heat; stir in vinegar and set aside.
  2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
  3. 3 Meanwhile, pat dry halibut fillets. Rub with sesame oil; season with black pepper.
  4. 4 Grill halibut until just cooked through, about 5 minutes per side. Sprinkle with cilantro and pour sauce over top to serve.

By Kathryn Mazierski

Chinese Steamed White Fish Fillet with Tofu (Cantonese Style)
Dinner Chinese

Chinese Steamed White Fish Fillet with Tofu (Cantonese Style)

3.9

Prep
25 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Bring about 1 1/2 inches of water to boil in a pot fitted with a steamer basket.
  2. 2 In a large bowl, stir together the chile, garlic, ginger, and black bean sauce. Stir in dark and white soy sauces, vegetable oil, sugar, and white pepper. In a small cup, mix together the cornstarch and water. Stir into the sauce. Cut fish fillets into thin strips, add to bowl, and coat well.
  3. 3 When water in steamer has reached a boil, carefully place the tofu cubes in a single layer in the basket, and steam, covered, for 2 minutes. Place the fish strips on top of the tofu; cover and steam for another 3 minutes.
  4. 4 Remove and garnish with chopped green onion. Serve with steamed white rice and stir-fried or steamed Asian vegetables.

By Michelle Chen

Chicken with Green Peppers in Black Bean Sauce
Dinner Chinese

Chicken with Green Peppers in Black Bean Sauce

4.0

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Heat a wok over a medium heat until hot, add the toasted sesame oil and heat for about 30 seconds. Stir in garlic and black bean sauce, and season with salt. Add chicken to the wok; cook, stirring frequently, until chicken is cooked through. Pour in dissolved chicken bouillon, cover, and cook for 6 minutes.
  2. 2 Stir in onion, green onions, and bell pepper, and season with soy sauce and black pepper. Cover, and cook for 8 minutes. Stir in cornstarch mixture, and stir until sauce thickens. Stir in cilantro, and serve.

By Stephen

Bitter Melon and Black Bean Sauce Beef
Dinner Chinese

Bitter Melon and Black Bean Sauce Beef

4.9

Prep
20 min
Cook
15 min
Total
95 min

Instructions

  1. 1 Fill a large bowl with ice; add enough salted water to make an ice bath. Bring a large pot of lightly salted water to a boil. Add bitter melon and cook uncovered until tender yet firm, about 2 minutes. Drain in a colander and immediately immerse in ice bath; allow to sit until bitterness is extracted, about 1 hour. Drain.
  2. 2 Whisk 1 teaspoon soy sauce, 1 teaspoon cornstarch, and baking soda together in a large glass or ceramic bowl. Add beef and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
  3. 3 Heat wok or a large skillet on high until smoking. Add 1 tablespoon oil. Add beef to wok in a single layer; cook until browned, about 2 minutes per side. Transfer beef to a plate. Heat 1 teaspoon oil in wok. Add onion, garlic, and ginger; cook and stir until fragrant, about 30 seconds. Stir in bitter melon; cook until combined, about 1 minute.
  4. 4 Stir black bean sauce into melon mixture, then stir in oyster sauce, remaining 1 teaspoon soy sauce, and sugar. Pour in 3/4 cup water; cover and let simmer until flavors combine, 2 to 3 minutes. Meanwhile, whisk remaining 1 teaspoon cornstarch and 1 teaspoon water together; stir in until sauce thickened.

By Doug Wah

Chicken in Black Bean Sauce
Dinner Chinese

Chicken in Black Bean Sauce

4.8

Prep
15 min
Cook
15 min
Total
50 min

Instructions

  1. 1 To make the marinade: Mix 1 tablespoon cornstarch with 1 tablespoon water in a bowl; stir in light soy sauce, sugar, and salt. Add chicken; toss to combine. Set aside to marinate for 20 minutes.
  2. 2 Bring water to a boil in a saucepan. Add bean sprouts; cook just until blanched, about 30 seconds; drain and set aside.
  3. 3 Combine 1/4 cup water, oyster sauce, and sugar together in a small bowl; set aside.
  4. 4 Heat vegetable oil in a skillet over high heat. Add black bean sauce and chopped garlic; cook and stir until fragrant, about 1 minute. Add onion; cook and stir until soft, 3 to 4 minutes.
  5. 5 Add chicken and marinade mixture; stir-fry until cooked through and no longer pink in the middle, about 4 to 5 minutes. Stir in oyster sauce mixture; cook until heated through. Cover and simmer until flavors blend, about 1 or 2 minutes. Stir in bell pepper; cover and cook until softened, 1 to 2 minutes more.
  6. 6 Dissolve 2 teaspoons cornstarch in 1 tablespoon water. Stir in bean sprouts and cornstarch mixture; cook until sauce is thickened, 2 to 3 minutes more.

By tonytsang