Saturday, May 29, 2010

Black Bean Sauce Stir-fry - so many options

I adapted this recipe of Jamie Oliver's from the Food Revolution book and it's a keeper. The first time I used a sirloin tip steak from Prather and it was a huge hit! Tonight I made it with chicken breast and it was good too - really easy to make at the end of a long day. You have to have a few sauces on hand, but once you do, you are good to go. It serves two, but there may be a bit or two leftover for a snack tomorrow.

Black Bean Stir-Fry

about 1/2 lb. of either sirloin tip beef or a couple chicken breasts cut into finger size strips (actually some firm tofu would be good too)
a teaspoon of ginger juice
1 tablespoon garlic oil (easier than chopping garlic)
1 green onion chopped
1 tablespoon sesame oil (I love the smell of this!)
couple tablespoons vegetable oil
veggies: I used a couple carrots cut into small pieces and a few asparagus spears but I think it would also be great with a red bell pepper and some broccoli - just check the vegetable bin!
2 tablespoons black bean sauce
1 lime juiced
1 tablespoon soy sauce

Toss in a bowl the beef or chicken, ginger, oil, green onion and the sesame oil. Heat a large pan and when it's really hot add a tablespoon oil and then veggies and stir-fry a min. or two. Next add your meat mixture. Stir-fry for about 2 min if you are using chicken, it will take a little longer. Then add the black bean sauce, lime juice and soy sauce and toss until meat is cooked, just another min. or so. S&P to taste. Serve over steamed rice, or this quick fried rice.

Quick "fried" Rice

Cook 1 cup of rice as usual, beat an egg and cook it like an omelet in a non-stick pan. Roll it up and cut into strips, toss with rice and a couple tablespoons of soy sauce.

Post Note: this easy one is going in my husband's repertoire - if he can do it - so can you!

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