Monday, January 17, 2011

Bringing Her Food From Afar...China

This is my secret ingredient.  When I invite friends over for a Chinese dinner, they marvel at my ability to emulate the cuisine.  The truth has very little to do with my cooking skill and everything to do with this sauce.

It is called Black Bean Garlic Sauce.  The flavor is pungent, with a salty, bitter, sweet taste to it.

Stirfry - In beef, chicken or pork with your choice of vegetables.  Fry meat and vegetables until cooked through, add 2 tablespoons of soy sauce and 2 tablespoons of black bean garlic sauce to frying pan.  Saute the mixture for a couple of minutes.  Serve with steamed rice.

Chicken Lettuce Wraps

3 tablespoons oil
2 boneless skinless chicken breasts (finely chopped)
1 cup water chestnuts finely chopped
2/3 cup mushrooms finely chopped
3 tablespoons chopped onions
1 teaspoon minced garlic
4 -5 leaves iceberg lettuce
2 tablespoons black bean garlic sauce

Bring oil to high heat in a wok or large frying pan.  Saute minced chicken for 2-3 min or until done.  Remove chicken from pan and set aside.  With the pan still on high heat, add another Tbsp of vegetable oil.  Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.  Add the black bean garlic sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce cups.
(I tend to substitute ground meat for the chicken and whatever vegetables I have on hand; green onions, carrots, zucchini, etc., all finely chopped)

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