On Sunday, May 3, 2015 at 12:28:37 PM UTC-10, Nancy Young wrote:
> On 5/3/2015 6:02 PM, dsi1 wrote:
> > On Sunday, May 3, 2015 at 9:45:44 AM UTC-10, JRStern wrote:
> >> Does Chinese "black bean" sauce use the same black beans as Mexican
> >> black beans, or is the Chinese "black bean" black soybeans?
> >>
> >> Actually I'm just off to the market to see what they offer, premade
> >> "black bean sauce" seems to be the way to go.
> >>
> >> J.
> >
> > You might be able to find black bean sauce in the store. You are correct
> > that a bottle of that stuff is the way to go. You probably won't find
> > Chinese salted black beans though. The Chinese black beans are fermented
> > soy beans
>
> Is that what that is ... I like to order Hunan Beef from the local
> chinese place, I love all the vegetables ... but I have to pick out
> these horrible black beans that leave a dirt taste in my mouth.
> Blech.
>
> Guess I could try ordering it Without the Yucky black bean things.
>
> nancy

I don't see that in too many beef dishes over here - mostly they use it in seafood. I guess they they should smash the beans up more. :-)