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Arri London
 
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Default The perfect black bean sauce



Peter Dy wrote:
>
> "ggull" > wrote in message
> ...
> > "Peter Dy" > wrote .
> > > "Julian Vrieslander" ...
> > > > "Peter Dy"
> > > > > Clams with black bean sauce is horribly easy to make, btw. You

> should
> > > try
> > > > > it, especially since fresh clams are easy to get in Seattle.

> Stir-fry
> > > > > coarsely chopped ginger, scallions, and black beans until fragrant.

> > Add
> > > the
> > > > > clams. Add a touch of soy sauce, some rice wine, and chicken stock

> or
> > > > > water. Let cook covered for a bit, until the clams open. Remove

> the
> > > clams,
> > > > > and add a mixed starch and water solution to the sauce. Heat a bit,
> > > then
> > > > > pour the sauce over the clams.
> > > >
> > > > Sounds great - I'll have to try this. Thanks for the reply.

> >
> > > I forgot to mention chopped garlic!! The trio of black beans,

> scallions,
> > > and garlic is a classic. The addition of ginger works especially well

> > with
> > > seafood though.
> > >
> > > Well, but you said you've looked at recipes for it, which I'm sure

> include
> > > garlic. Still, just wanted to stress that it's hecka easy to make.
> > >

> > Hmm ... sounds inspiring to action, but is anything other than clams
> > (shellfish in general) good with this sauce? How would it modify the
> > cooking?

>
> Like Arri said, it's great with lots of stuff, though I've never tried it
> plain with noodles. Hmmm... I'll have to try that. With beef slices it's
> also excellent.


Usually it's the leftover sauce I put on noodles. Normally don't make
the sauce just for the noodles, as such.
>
> As for modifications: With sliced beef and pork, I don't use ginger, just
> the trio of garlic, scallions, and black beans--but that's your choice. I
> also like larger pieces of scallions here, like an inch long. I marinate
> the meat in soy, rice wine, sugar, some starch, maybe sesame seed oil. I
> slightly stir-fry the meat, than remove. I reheat the wok, throw in the
> chopped garlic, scallions, and beans until fragrant, then toss the meat back
> in to finish. Sometimes at the end I add a water and starch mixture to give
> it a bit of sauce.
>
> I use the beans straight from the cardboard container and coarsely chop.
> Others like to rinse and/or soak and/or mash the beans into a paste. It's
> up to you.
>
> Still, hella easy.
>
> Peter


Just depends on the beans. The ones from the cardboard containers don't
need rinsing. Some of the 'shop-packaged' ones I've had were too salty
for me without a quick rince. Yes, we never mash the beans, just a
coarse chop.