Stir Fried Crabs With Black Bean Sauce Recipes

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CHINESE DISH : STIR FRIED CRABS IN BLACK BEAN SAUCE



Chinese dish : stir fried crabs in black bean sauce image

And here is a delicious Chinese food to give you plenty of ideas.

Provided by juandy

Categories     main dish

Time 30m

Yield 4

Number Of Ingredients 7

1 kg crab, cleaned and cut into pieces
1 capsicum, sliced
1 onion, sliced
2 red chilies, sliced
5 tablespoons fermented black bean sauce
100 ml water
a little corn flour water for thickening

Steps:

  • Coat crabs with a little corn flour, deep fry in hot oil until cooked. Dish and drain.
  • Heat up 2 tablepoonbs oil, saute capsicum, onion and red chilies until fragrant.
  • Add in Fermented Black Bean Sauce, crabs, water and stir-fry at high heat until well mixed.
  • Thicken with corn flour water, stir well and dish up.

STIR-FRIED CRABS WITH BLACK BEAN SAUCE



Stir-Fried Crabs With Black Bean Sauce image

Provided by Moira Hodgson

Categories     dinner, main course

Time 16m

Yield 2 servings

Number Of Ingredients 14

6 medium soft-shell crabs (cleaned)
1 1/2 tablespoons Chinese salted black beans (see note)
2 tablespoons Chinese rice wine or dry sherry
2 cloves garlic, minced (any green part removed)
2 tablespoons fresh ginger, minced
2 scallions, chopped
1/2 teaspoon dried hot pepper flakes
1 tablespoon soy sauce
1/4 teaspoon sugar
1/2 cup chicken stock
2 tablespoons peanut or vegetable oil
1 teaspoon cornstarch dissolved in 1 tablespoon water
1 teaspoon sesame oil
2 tablespoons fresh coriander, chopped

Steps:

  • Pat the crabs dry with paper towels and set aside.
  • Chop the black beans and combine with the rice wine, garlic, ginger and scallions. Set aside.
  • In a separate bowl, combine the hot pepper flakes, soy sauce, sugar and chicken stock. Set aside.
  • Heat the peanut or vegetable oil in a large wok or skillet and add the crabs. Stir fry for about three minutes over medium heat. Add the black-bean mixture and continue stir-frying for about one minute.
  • Add the soy-sauce mixture, stir and bring to boil. Cover the pan and cook for two minutes. Then add the cornstarch mixture and stir until the sauce thickens and becomes glossy. Correct seasoning (you may wish to add more soy sauce or pepper) and add the sesame oil. Remove from heat and place on heated plates. Sprinkle with coriander and serve.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 15 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 716 milligrams, Sugar 2 grams, TransFat 0 grams

BLACK BEAN AND GINGER DUNGENESS CRAB



Black Bean and Ginger Dungeness Crab image

Provided by Ming Tsai

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 12

2 Dungeness crab, shell off (save shells), claws cracked and body chopped up into 2-inch pieces
2 cups cornstarch, for dusting and to make a slurry with 1 tablespoon
3 cups peanut oil
1 1/2 tablespoons rinsed fermented black beans, chopped
4 large slices bruised ginger
8 cloves garlic, thinly sliced
5 scallions, chopped into 2-inch pieces
1/4 cup shaoxing(cooking wine)
1 tablespoon naturally brewed soy sauce
2 cups chicken stock
Salt and white pepper, to taste
Small pot cooked Chinese rice

Steps:

  • In a large wok, bring peanut oil to high temperature. Dust the crab pieces with cornstarch and a little salt. Shallow fry the crab for only 1 to 2 minutes until the crab shells turn red. Drain on paper towels. Do the same with the 2 shells. Reserve oil and wipe wok clean. Add 2 tablespoons oil back to the wok on high heat. Stir-fry the beans, ginger, garlic and scallions for 1 minute until soft. Add back the crab and deglaze with shaoxing and add soy and stock. Check for seasoning and bring to a boil. Thicken with the slurry and cook 30 more seconds. Serve immediately with the cooked shells.
  • PLATING On a large oval, place the 2 shells down near both ends. Fill with hot rice. Mound the crab between the shells. Enjoy with your fingers. Can also serve with lemon finger bowls.
  • Wine suggestion: Marsanne, Bois du Renard, Languedoc 1998

DUNGENESS CRAB IN BLACK BEAN SAUCE



Dungeness Crab in Black Bean Sauce image

Make and share this Dungeness Crab in Black Bean Sauce recipe from Food.com.

Provided by foodart

Categories     Cantonese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup peanut oil
2 dungeness crabs, clean and cracked
3 tablespoons black bean paste, Chinese
1 tablespoon fresh garlic, minced
4 tablespoons fresh ginger, minced
1 stalk green onion, minced
2 cups water
1/8 cup oyster sauce
1/4 cup shaoxing wine
1 tablespoon sugar
roux, cornstarch
2 stalks green onions, minced
2 jalapeno peppers, sliced

Steps:

  • In wok heat the oil until it smoke and add the crabs pieces, black bean, garlic, ginger and pepper. Stir fried the mixture over the high heat. After about 3 minutes if stir frying adds in the water, oyster sauce, wine and sugar bring to a rolling boil and stirring at all time. Simmer for 3 minutes and thicken with cornstarch roux and when this mixture become a sauce, remove from heat add in the green onion and jalapeno.

Nutrition Facts : Calories 220.1, Fat 14.4, SaturatedFat 2.4, Cholesterol 48.1, Sodium 498.1, Carbohydrate 7.8, Fiber 0.7, Sugar 3.8, Protein 14.8

STIR-FRIED CLAMS WITH BLACK BEAN SAUCE



Stir-Fried Clams with Black Bean Sauce image

Simple and incredibly delicious. If you prefer a thick sauce, like that served at many Chinese restaurants, add cornstarch (as directed) at the end of cooking; it's by no means necessary, however. Use the smallest clams you can find, preferably just an inch or so in diameter. Cockles, which are even smaller, are often the best choice; manila clams (which are brown) are also good. Serve this dish with Basic Long-Grain Rice (page 506).

Yield makes 4 servings

Number Of Ingredients 11

4 pounds littleneck, cherrystone, or manila clams or cockles
2 tablespoons fermented black beans (page 207)
2 tablespoons Shaoxing wine or dry sherry
3 tablespoons corn, grapeseed, or other neutral oil
2 tablespoons minced garlic
2 tablespoons peeled and minced fresh ginger
1 tablespoon soy sauce
1 teaspoon sugar
2 scallions, trimmed and roughly chopped
2 teaspoons cornstarch, dissolved in 1 tablespoon plus 1 teaspoon water, optional
2 teaspoons dark sesame oil

Steps:

  • Use a stiff brush to scrub the clam shells under running water to remove all traces of sand. Rinse the black beans in a strainer and soak them in the wine.
  • Place a wok or heavy skillet over high heat. A minute later, add the oil and reduce the heat to medium-high. When the oil shimmers, add the garlic and ginger. Cook, stirring, for about 15 seconds, then raise the heat to high and add the clams. Stir for a minute, then stir in the black bean/sherry mixture, soy sauce, sugar, and scallions. Cover, then cook over medium-high heat for 5 minutes, or until most of the clams are open. (Any clams that do not open during cooking can be opened with a dull knife at the table.)
  • Reduce the heat to low. If you choose to use the cornstarch mixture, stir and add it to the clams; cook, stirring occasionally, until the sauce is thickened and smooth, about 15 seconds. Drizzle with the sesame oil and serve, with the sauce, over white rice.
  • Add 2 to 4 dried red chiles (with their seeds if you want the dish extra-hot) to the stir-fry as you are adding the garlic and ginger.
  • Start with 4 blue or softshell crabs, cleaned and cut up as directed on page 225; they will cook a little more quickly than the clams.

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