Chinese Black Bean Sauce Recipes

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CHINESE WOK-TOSSED MUSSELS IN BLACK BEAN SAUCE



Chinese Wok-Tossed Mussels in Black Bean Sauce image

Provided by Andrew Zimmern

Categories     appetizer

Time 30m

Yield 4 servings, as an appetizer

Number Of Ingredients 13

2 pounds large black or blue mussels
3 dried hot chiles
1 bunch scallions, cut into 1-inch lengths
1 tablespoon thinly sliced fresh ginger (about one 1-inch piece)
3 tablespoons fermented Chinese black beans
1 or 2 cloves garlic, crushed
2 tablespoons toban djan (chile garlic bean paste)
1 cup chicken stock
2 tablespoons cornstarch
3 tablespoons peanut oil
2 tablespoons sugar
1/2 cup sake
1/2 cup carrot ribbons (about 1 medium carrot)

Steps:

  • Rinse and debeard the mussels.
  • Prepare the ingredients and organize your mise en place. For this dish, you need to have everything ready to go before you start to cook.
  • Place the aromatics (dried chiles, scallions, ginger, Chinese black beans, garlic and chile bean paste) in a small bowl. Reserve.
  • Combine the chicken stock and cornstarch in a small bowl; stir to incorporate.
  • Preheat a large wok fitted with a domed lid over high heat. Add the oil and swirl to coat. Add the bowl of aromatics and cook for 30 seconds, tossing with a wooden spoon or spatula. Then add the sugar, mussels, sake and carrot ribbons, and shake the wok or toss to coat. Cover and cook for 1 minute.
  • Stir the cornstarch-chicken stock mixture again, add to the wok, then cover and cook for 3 minutes, shaking the wok or tossing every minute.
  • Remove the lid. Arrange any mussels that are cooked and open in serving bowls.[Cover and continue to cook any remaining mussels for another minute. Transfer open mussels to serving bowls; discard any that do not open. Pour the sauce over the mussels and serve.

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