OK, healthy recipes, here I come. As the Thanksgiving leftovers dwindle, and wastebands expand, my mind is headed in the direction of light fresh meals. I am more stuffed than that turkey, and I need to fit back into my cute jeans…so, any good ideas for some delish and healthy recipes?
I was browsing through a Chinese cookbook last night, so I think bean curd and black bean sauce is definitely on the menu. I keep a bag of black fermented soybeans in the fridge – you can chop them up and add them to all sorts of things for a funky salty flavor. Of course you can make the classic “black bean sauce” that most of us are familiar with as well. I’ll start us off with that recipe (which is equally good on chicken, fish, shrimp, or any stir fried veggie). If you can’t find the beans themselves, you can always just buy a jar of the sauce – look for the beans in a plastic bag in an Asian food store- they’ll keep in the fridge for a really long time.
Black bean garlic sauce:
– 1 tablespoon oil
– 2 large garlic cloves, minced
– 1 tablespoon fresh grated ginger
– 2 tablespoons fermented black beans, chopped coursely
– 1 tablespoon soy sauce
– 2 tablespoons rice wine
– 1 tablespoon sugar or honey
– 2 tablespoons corn starch dissolved in 1/2 cup broth
– 1 teaspoon toasted sesame oil
Heat the oil in a pan over medium-high heat. Add the the garlic and ginger and stir-fry 1 minute. Add the remaining ingredients and cook until thickened and bubbly. Stir in the sesame oil. You may also wish to add some chili paste for heat.
Stir-fry tofu, veggies, meat etc. and add the sauce during the last minute of cooking to coat the food. Serve with brown rice or soba noodles for a healthier alternative to white rice.