for stir fry... delicious with shellfish

In a blender
equal parts of
dried, salted black beans
green onions (green and white part) or plain onion
grated ginger
chopped garlic

Add as much oil as you would use if you sauted up the garlic. I add
enough to penetrate, but not come over the top of the mixture.

Blend into a paste. Saute in a pan until it separates a little. At
this point, you can store it or use it.

When you're ready to use, put it into the wok with some soya and a
pinch of sugar. Stir fry your crab in it quickly or pour over steamed
clams.
--

Practice safe eating. Always use condiments.

sf wrote:
> for stir fry... delicious with shellfish
>
> In a blender
> equal parts of
> dried, salted black beans
> green onions (green and white part) or plain onion
> grated ginger
> chopped garlic
>
> Add as much oil as you would use if you sauted up the garlic. I add
> enough to penetrate, but not come over the top of the mixture.
>
> Blend into a paste. Saute in a pan until it separates a little. At
> this point, you can store it or use it.
>
> When you're ready to use, put it into the wok with some soya and a
> pinch of sugar. Stir fry your crab in it quickly or pour over steamed
> clams.


I saw salted black beans in shop, which was highly exceptional. Didn't
buy them, because I had no idea how they can be used. Thank you for
giving me a reaon to buy them after all!

sf wrote:
> for stir fry... delicious with shellfish
>
> In a blender
> equal parts of
> dried, salted black beans
> green onions (green and white part) or plain onion
> grated ginger
> chopped garlic

This sounds brilliant!

jake wrote:
> sf wrote:
> > for stir fry... delicious with shellfish
> >
> > In a blender
> > equal parts of
> > dried, salted black beans
> > green onions (green and white part) or plain onion
> > grated ginger
> > chopped garlic
> >
> > Add as much oil as you would use if you sauted up the garlic. I add
> > enough to penetrate, but not come over the top of the mixture.
> >
> > Blend into a paste. Saute in a pan until it separates a little. At
> > this point, you can store it or use it.
> >
> > When you're ready to use, put it into the wok with some soya and a
> > pinch of sugar. Stir fry your crab in it quickly or pour over steamed
> > clams.
>
>
> I saw salted black beans in shop, which was highly exceptional. Didn't
> buy them, because I had no idea how they can be used. Thank you for
> giving me a reaon to buy them after all!

aka fermented black beans or preserved black beans. If you're new to
using them, I'll just point out that sf's sauce is also good with [beef
and] asparagus or with spareribs, to mention just two more
possibilities. If you like heat/spiciness, sometimes you can add a
little bit of red pepper flakes to the sauce. -aem

On 4 Apr 2006 15:50:29 -0700, aem wrote:

> aka fermented black beans or preserved black beans. If you're new to
> using them, I'll just point out that sf's sauce is also good with [beef
> and] asparagus or with spareribs, to mention just two more
> possibilities.

Yes, aem... you've opened the door a little to the possibilities.

If you like heat/spiciness, sometimes you can add a

> little bit of red pepper flakes to the sauce. -aem

or a drop or two of chili oil...
--

Practice safe eating. Always use condiments.

In article >,
says...
> for stir fry... delicious with shellfish
>
> In a blender
> equal parts of
> dried, salted black beans
> green onions (green and white part) or plain onion
> grated ginger
> chopped garlic
>
>

I do love the fermented black beans. But I think your proportions are
off. Either the BB flavor will be too subtle, or the ginger and garlic
will be too strong. Try a 4:1 ratio.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

On Wed, 05 Apr 2006 00:19:15 GMT, Peter A wrote:

> In article >,
> says...
> > for stir fry... delicious with shellfish
> >
> > In a blender
> > equal parts of
> > dried, salted black beans
> > green onions (green and white part) or plain onion
> > grated ginger
> > chopped garlic
> >
> >
>
> I do love the fermented black beans. But I think your proportions are
> off. Either the BB flavor will be too subtle, or the ginger and garlic
> will be too strong. Try a 4:1 ratio.

Nope, I do it equal portions.

--

Practice safe eating. Always use condiments.

>>
>>I saw salted black beans in shop, which was highly exceptional. Didn't
>>buy them, because I had no idea how they can be used. Thank you for
>>giving me a reaon to buy them after all!
>
>
> aka fermented black beans or preserved black beans. If you're new to
> using them, I'll just point out that sf's sauce is also good with [beef
> and] asparagus or with spareribs, to mention just two more
> possibilities. If you like heat/spiciness, sometimes you can add a
> little bit of red pepper flakes to the sauce. -aem
>
Thank you for those suggestions. I usually love fermented foods, so I
defitinely want to try this.