This Chinese Asian black bean sauce recipe is from heaven

This Chinese Asian black bean sauce recipe is from heaven

Asian black bean sauce ingredients
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Kitchen
Chinese recipes
Methods / steps
Asian black bean sauce recipe
Posted by WingsFan91 in recipegoldmine.com 8/27/2001, 11:37 AM

pistachios oil 2 soup spoons
2 soup spoons ezymonomsan black beans
1 garlic soup spoons that shred
chicken broth 1 / 2 cup
1 soup spoon soy sauce
2 spoons of rice wine soup
1 teaspoon sugar
cornstarch 1 1 / 2 teaspoon

Heat a wok or heavy skillet over medium to high heat. Add the oil, black beans and garlic. Mash-fried about 12 seconds. Add remaining ingredients and mash-fried about 1 minute or until sauce thickens.

Asian "Salisbury" Steak

Asian "Salisbury" Steak

The original Salisbury steak was named after a popular late-19th-century diet doctor who recommended a high-protein diet. This version only resembles the classic in name and shape--the flavors are Asian rather than European and it's served atop a tender bed of sauteed watercress. Make It a Meal: Add brown rice or rice noodles and a cold Tsingtao beer. INGREDIENTS 12 ounces 90%-lean ground beef 3/4 cup finely diced red bell pepper 3/4 cup chopped scallions 1/4 cup plain dry breadcrumbs 4 tablespoon hoisin sauce, divided 2 tablespoon minced fresh ginger 3 teaspoons canola oil, divided 4 bunches or watercress, trimmed (16 cups) 1/2 cup Shao Hsing rice wine, (see Ingredient note) or dry sherry COOKING DIRECTIONS

Step 1
Place rack in upper third of oven; preheat the broiler. Coat a broiler pan and rack with cooking spray.

Step 2
Gently mix beef, bell pepper, scallions, breadcrumbs, 3 tablespoons hoisin sauce and ginger in a medium bowl until just combined. Form the mixture into 4 oblong patties and place on the broiler-pan rack. Brush the tops of the patties with 1 teaspoon oil. Broil, flipping once, until cooked through, about 4 minutes per side. Step 3
Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over high heat. Add watercress and cook, stirring often, until just wilted, 1 to 3 minutes. Divide the watercress among 4 plates. Return the skillet to medium-high heat, add rice wine (or sherry) and the remaining 1 tablespoon hoisin sauce and stir until smooth, bubbling and slightly reduced, about 1 minute. Top the watercress with the Salisbury steaks and drizzle with the pan sauce. RECIPE TIPS Ingredient Note: Shao Hsing (or Shaoxing) is a seasoned rice wine available in most Asian specialty markets and some larger supermarkets' Asian sections.

Hoisin Glazed Salmon

Hoisin Glazed Salmon

Dish Gal has been cooking up a storm these past days! Lots of recipes coming your way...

I'll start with dinner on Saturday night-- Z and I made broiled salmon fillets with a hoisin & orange glaze, asian slaw, and brown rice. Usually, I think salmon is good for the first few bites, then leave half a fillet on my plate because I'm just not feeling it. However, this night I ate it all like my life depended on it. It was amazing, super easy, and healthy to boot. Here's how to make it:

Salmon with Orange Hoisin Glaze & Asian Slaw
Serves 2

salmon:
2 salmon fillets
1 tbsp OJ
2 tbsp hoisin sauce
2 tsp honey

slaw:
pre-packaged cole slaw mix OR 1/2 head of napa or red cabbage, chopped
1/2 yellow bell pepper, sliced thin
1 1/2 tsp white rice vinegar
1 tsp sesame oil
1/2 a lime, juiced
2 green onions, diced
1 tbsp cilantro, chopped

1. Pre-heat the broiler. In one bowl, whisk together the white rice vinegar, sesame oil, and lime juice. Stick in the fridge.

2. In another bowl, mix together the hoisin sauce, orange juice, and honey. Season the salmon fillets with S&P.

3. Spray a baking dish with cooking spray. Place the salmon fillets on it. Drizzle both with 1/2 the hoisin/OJ mixture. Place in the broiler. Cook for 10 minutes. Halfway through, drizzle the remaining 1/2 of the hoisin mixture on the salmon to ensure they don't dry out.

4. While the fish is in the broiler, toss the slaw and bell peppers in with the vinegar/sesame oil mixture. Garnish with green onions.

5. Serve with a scoop of brown rice. Yum!