133 black bean asian Recipes

cooked boneless skinless chicken breasts, diced, bean sprouts, snow peas, chopped scallion, vegetable oil, soy sauce, ground ginger or 1/2 tsp fresh grated ginger, garlic cloves, minced, salt, fresh ground black pepper, sugar, diced celery, sliced water chestnuts, drained

chicken breasts, cooked, diced, bean sprouts, drained, snow peas, scallions, chopped, vegetable oil, soy sauce, ginger, salt, black pepper, sugar, celery, diced, water chestnuts, drained & sliced

whole beef tenderloin tips, trimmed (or flank steak), salad, napa cabbage, thinly shaved, bean sprouts, fresh yakisoba noodles- cooked, drained and cooled, green onions, sliced, carrots , julienned, red bell pepper , julienned, vinaigrette, garlic minced, chopped fresh ginger, honey (or more to taste), soy sauce, rice vinegar, sesame oil, fresh ground black pepper, peanut oil, sesame seeds, toasted lightly and cooled

dry wheat berries, water , stock, or a combo of both, red onion, chopped, canned beans, drained (black beans or cannellini beans), seasoned diced tomatoes, drained (rotel style, italian, garlic and onion, etc), shelled edamame(from frozen , i don tsp cook, just thaw and shell), fresh herb (cilantro, parsley, basil, oregano), nuts (cashews, wal , pine ), vinegar (balsamic, red wine or rice), olive oil (you can add bit of sesame oil if you are going for a bit of the asian taste, but remember, it s strong, so use carefully!), favorite season salt blend with garlic, if possible, and black pepper

fermented black beans, hoisin sauce, honey, soy sauce (preferably low-salt), dry sherry, asian sesame oil, thai red curry paste, asian chili paste, minced garlic, freshly grated orange zest, frenched racks of lamb , available by request from butcher (about 1 1/2 lb, sesame seeds

smoked paprika, ground ginger, celery salt, skinless chicken thighs (bone-in ), vegetable oil, dry sherry, black bean garlic sauce (asian ), soy sauce, teriyaki sauce (soy vay veri veri teriyaki brand recommended), roasted garlic, chopped, spicy brown mustard, chili-garlic sauce (asian ), yellow onion, chopped, red bell pepper, chopped, white button mushrooms, sliced, walnuts, chopped and divided, water, cornstarch

soy sauce, ponzu sauce, asian (toasted) sesame oil, oyster sauce, black bean sauce, asian red chili paste, minced fresh ginger, minced garlic, boned salmon fillet (1 1/2 to 2 lb.), salad greens, rinsed and crisped

chicken tenders, chopped, bell peppers, chopped, rice noodles, water chestnuts, bean sprouts, frozen broccoli, carrot, chopped, frozen spinach, frozen okra, snow pea pods, fresh, celery, chopped, mushroom, sliced, fat free sodium free chicken broth , 4 pkts, water, low sodium soy sauce, mrs. dash seasoning mix , garlic and herb blend, mrs. dash seasoning mix , original blend, five-spice powder, asian brand, spring onion, chopped, fresh ground black pepper

vegetable oil, shiitake mushrooms , stems discarded and caps thinly sliced, scallions, light green parts, finely chopped, baby bok choy, finely chopped, carrot, coarsely shredded, garlic, finely chopped, fresh ginger, minced, low-sodium soy sauce, mirin or sweet sherry, asian chile-garlic sauce, kosher salt, ground pork, wonton wrappers, cornstarch mixed with 1 cup of water, low-sodium soy sauce, chinese black bean sauce, sesame oil, toasted, fresh ginger, minced, asian chile-garlic sauce, mirin or sweet sherry

asian eggplant (1 large), vegetable oil, minced garlic (2 cloves), minced peeled ginger (a 1- by 1/2-inch piece), chile paste, fermented black beans , rinsed well, water, oyster sauce, soy sauce, scallions, white and green part cut into 3-inch lengths and thinly sliced lengthwise

lime zest, fresh lime juice, low sodium soy sauce, shallots, finely sliced, shrimp, cooked, heads bok choy , small, torn into pieces, head lettuce, shredded, bean sprouts, yellow pepper, finely sliced, sweet red pepper, finely sliced, button mushroom, sliced, fresh cilantro, roughly-chopped, canned crabmeat, drained, table salt (to taste), black pepper, freshly ground (to taste)

cooked skinless boneless chicken breasts, diced, bean sprouts, snow peas, chopped scallions, vegetable oil, soy sauce, ground ginger, salt, freshly ground black pepper, sugar, diced celery, sliced water chestnuts, drained

canola oil, garlic clove, crushed, onion, sliced, celery, chopped, ginger, minced, red cabbage, chopped, chinese cabbage, chopped, carrot, peeled , cut into strips, baby corn, cut into 1/2 inch, whole tomato, cut into wedges, green beans, cut into 1/2 inch long, sweet red pepper, sliced into chunks, green sweet pepper, sliced into chunks, lime juice, sugar, stir-fry sauce, soy sauce, catsup, all-purpose flour, black pepper, tofu, diced, oyster mushrooms, sliced

chicken wings, green onions, chopped, thick slices fresh ginger, garlic clove, whole black peppercorns, more) cold water, bean thread noodles, partially frozen skinless boneless chicken breasts , cut crosswise into 1/8-inch-thick slices, sweet-and-spicy dipping sauce, heads butter lettuce, leaves separated, shredded peeled carrots, fresh mint leaves, fresh cilantro leaves

ground pork, soy sauce, divided, shaoxing rice wine, divided, asian (toasted) sesame oil, divided, sugar, reduced-sodium chicken broth, bean thread (cellophane) noodles, vegetable oil, chopped green onions, divided, minced fresh ginger, minced garlic, asian chili paste, black bean sauce

tofu , cut into bite-sized pieces (bean curd), tempeh , cut into bite-sized pieces, onions, minced, garlic cloves, crushed, cm gingerroot, grated (3/4, inch), cm galangal, grated (laos root, 1 1/4, inch), asian bay leaves (salam leaves), stalk lemongrass , bruised, green chilies , cut into 1 1/2, -inch pieces, coconut cream, green beans, frozen peteh beans, canned taucho black bean sauce (black soy beans), tomatoes, peeled and cut into pieces

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

fresh green beans, rinsed, butter or 1 tsp soy margarine, sesame oil, chinese five spice powder (five spice mix is good), scallions, sliced, garlic clove, minced finely, chinese black vinegar , to taste, salt, almonds, toasted (optional, or (), black sesame seed (optional)