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Sizzling lamb in black bean sauce recipe

Sizzling lamb in black bean sauce recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Lamb

This deliciously different recipe from Sharwood's is perfect for celebrating Chinese New Year with the family.

5 people made this

IngredientsServes: 2

  • 1 tablespoon vegetable oil
  • 350g lamb, trimmed and cubed
  • 1 yellow pepper, thinly sliced
  • 1 green pepper, finely sliced
  • 1 red chilli, finely chopped
  • 1 jar of Sharwood's Black Bean Stir Fry Sauce

MethodPrep:10min ›Cook:5min ›Ready in:15min

  1. Stir fry the lamb in the oil over a high heat for 2 minutes.
  2. Add the peppers and chilli and continue stir frying for 2 minutes.
  3. Add the sauce, heat through and serve with egg noodles.

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Tofu with Black Bean Sauce

Skip the take out and make this classic Chinese restaurant dish at home! Tofu with black bean sauce is made with lightly deep fried tofu and a rich savory sauce, pair it with a vegetable dish or two and some jasmine rice and you have a delicious dinner, better for you and better tasting than any restaurant option!

I grew up with a lot of Chinese-style stir fries in my life&ndashveggies, some tofu or tempeh, and a sauce made of other sauces, some shade of brown of course. But these aren&rsquot exactly authentic to Chinese cuisine or Chinese-American cuisine.

Typically in Chinese cuisine, each dish tends to let one or two main ingredients shine, with the sauce or one or two other secondary ingredients playing a supporting role.

Your protein dishes are not supposed to have vegetables in them. Your vegetable dishes are likely to only highlight one veggie.

This cuisine was made for family style meals, as any person who has tried to order at a Chinese restaurant and ended up with their own giant plate of mapo tofu knows (side note: mapo tofu typically has meat in it, so make sure to ask if you&rsquore veggie!).

What are you even supposed to do, eat a giant plate of tofu with rice? Who needs that much protein!

Anyway, I&rsquoll forgive you if you want to add vegetables into your tofu stir fries, but if you want to make a restaurant style dish, well, this is your recipe! And if that&rsquos the case, might I suggest pairing it with this broccoli in garlic sauce dish?


How to cook lamb chops: Grilled, oven baked or fried

Lamb chops should be cooked over a high heat, quickly, and can also be quick-roasted (although this depends on how thick they are)

Lamb chop recipes are highly versatile, as BBQing, grilling and pan-frying are all methods that suit lamb chops. These cooking methods equally get lots of colour on the meat and any exposed fat sizzling until brown, so you can tailor the recipes to your own cooking preference.

If you’re a spice fiend and like exploring different flavours, then we highly recommend marinating your lamb chops before cooking. Lamb chops can be beautifully complimented by flavours from all over the world, including mediterranean flavours such as olives, lemon, basil, anchovies and garlic.

If you’d like to keep things traditional, then season your lamb chops with the flavours of home with ingredients such as capers, rosemary and thyme.


Sizzling lamb in black bean sauce recipe - Recipes

Nothing says Valentine's Day like cheap Chinese food you might as well make it at home instead of ordering in while you watch Dr. Who and complain to your friends about being single. Any day playing with new ingredients is a good day. And a day where my Chinese food tastes like it's been cooked by a guy who came here on a boat, doesn't speak English, and hasn't cleaned his wok in 3 years is an awesome day. So this chicken cooked in a Cantonese-style black bean sauce was pretty much the high point of last week, and I wanted to share.

Chicken in Black Bean Sauce - a Cantonese mainstay. This one is from a newer version, loaded with vegetables and a bit more flavor. See notes at the end.

The instructions are short and sweet, but the process is critical. Make sure you have everything at the ready before you heat up your wok. This is a quick dish, and can be ruined by overcooking. And when it says rinse the fermented beans, do it - these beans don't mess around, and rinsing them turns an overly pungent, hyper-salted taste into a more mild, savoury kick that's unlike any other ingredient I've come across in Chinese cooking.


Stir-Fry Recipe: Create Your Own

A stir-fry has all the features of an ideal weeknight meal–it’s quick, nutritious, and delicious. But stir-frying on a home stove isn’t the same as stir-frying over the super-high temperatures that a Chinese chef uses. Too often, a home-cooked stir-fry falls prey to unevenly cooked vegetables, dry meat, scorched garlic, or a watery sauce. My method reorganizes the classic stir-frying method so that you’re able to stay in control throughout the process and get perfect results every time. The basic method is simple enough that you can get creative with your favorite ingredients.

A skillet beats a wok on a home range. The traditional method of stir-frying involves cooking in a wok over very high heat–with more oil than you’d believe. Home stovetops, however, just don’t have the firepower to heat a wok adequately and evenly. Your best bet is a heavy 12-inch skillet. It conducts heat well, and the pan’s shallow sides allow extra moisture to evaporate, keeping the vegetables crisp and the meat tender. And you’ll use less oil, too.

Prep your ingredients

Because stir-frying happens at lightning speed, you want to have all elements fully prepped. Besides prepping your sauce and aromatics here, you’ll also want to cut up all the meat and vegetables as directed (see below).

In a small bowl, combine 2 Tbs. very thinly sliced scallions (white and light green parts), 2 tsp. minced fresh ginger, and 2 tsp. minced garlic.

Make your chosen sauce (see options below) according to the recipes at the bottom of this page.

Choose one sauce (recipes at bottom of the page)

Cook the meat or shrimp

To keep things sizzling, don’t overcrowd the pan. The trick is to stir-fry in batches: first the meat or shrimp and then the vegetables and the aromatics.

Season 1 lb. of meat or shrimp (see options below) with 1/4 tsp. kosher salt and a dash of ground white pepper. Heat a 12-inch skillet or a stir-fry pan over high heat for 2 minutes. Add 1 Tbs. vegetable oil, swirl to coat the pan evenly, and heat until the oil just barely begins to smoke, about 30 seconds-only a light haze is necessary.

Add the meat to the pan. Let it sear for about 15 seconds and then begin to stir occasionally (every 10 seconds or so) until its raw appearance is gone but the center is slightly undercooked, 1 to 2 minutes. Transfer to a bowl.

Choose one meat or seafood

Cook the vegetables and aromatics

Different vegetables cook at different rates, so you’ll often see recipes that call for cooking each vegetable separately. Since I like to use a lot of different vegetables in my stir-fries, I find this tedious. It defeats the whole quick-cooking concept. So I’ve designed my stir-fry method so that each vegetable is cut to a specific size according to its density (i.e., the denser the vegetable, the smaller the cut). This way, the vegetables can cook at the same rate in one easy batch. Waiting to add the aromatic trio-garlic, ginger, and scallion-until after the vegetables have cooked for a minute is a trick to prevent scorching. With plenty of vegetables in the pan to temper the heat, the flavors of the garlic, ginger, and scallion can bloom without the chance of burning.

Add another 1 Tbs. vegetable oil to the pan and swirl to coat evenly. Add 1 lb. your chosen vegetables (see options below) and 1 Tbs. water and cook, stirring constantly, for 1 minute.

Add the scallion-ginger-garlic mixture to the pan and cook, stirring constantly, until the vegetables are crisp-tender, 1 to 4 minutes. If the bottom of the pan looks like it’s starting to burn, add more water, 1 Tbs. at a time.

Choose 2 to 5 vegetables, for 1 lb. total (about 4 cups)

Bok choy, white ribs cut on the bias into 1-inch pieces leaves cut into 2-inch pieces. Wash and drain after cutting

Add the sauce and finish the stir-fry

Stir the meat or shrimp back into the pan and cook for another 30 seconds to reheat and to blend the flavors.

Whisk the sauce to recombine it. Pour the sauce into the stir-fry, stirring well to coat evenly, and cook until it thickens, 15 to 20 seconds. Transfer the stir-fry to a bowl and serve immediately with rice.

Tips for the perfect stir-fry

A skillet beats a wok for home stoves. The traditional method of stir-frying involves cooking in a wok over very high heat—with more oil than you’d believe. Most home stovetops, however, just don’t have the firepower to heat a wok adequately and evenly. Your best bet is a heavy 12-inch skillet. It conducts heat well, and the pan’s shallow sides allow extra moisture to evaporate, keeping the vegetables crisp and the meat tender. And you’ll use less oil, too.

To keep things sizzling, don’t overcrowd the pan. The trick is to stir-fry in batches—first the meat, chicken, or seafood and then the vegetables and the aromatics.

Just a bit of water prevents burning. Since I use much less oil than in a traditional stir-fry, sometimes my pan dries out and the vegetables begin to burn before they’re crisp-tender. If I see this happening, I add water, about a tablespoon at a time, to the pan to keep the process going without adding more oil.

Cantonese Orange Sauce Recipe

1-1/2 tsp. cornstarch
2 tsp. soy sauce
1/4 cup homemade or low-salt canned chicken broth
2 Tbs. thawed frozen orange juice concentrate
2 Tbs. dry sherry
1-1/2 tsp. oyster sauce 1 tsp. granulated sugar
1 tsp. minced fresh ginger

In a measuring cup, combine the cornstarch with the soy sauce, whisking to blend. Then whisk in the remaining ingredients.

Sesame-Soy Sauce Recipe

2 tsp. sesame seeds, toasted
1-1/2 tsp. cornstarch
2 tsp. rice vinegar
1/4 cup homemade or low-salt canned chicken broth
2 Tbs. soy sauce
2 tsp. granulated sugar
1 Tbs. sliced scallions (white and green parts)
2 tsp. toasted sesame oil
1/2 tsp. minced garlic

Toast the sesame seeds in a small, dry skillet over medium heat, tossing until golden and fragrant. Immediately transfer to a small bowl to stop the cooking. In a measuring cup, combine the cornstarch with the rice vinegar, whisking to blend. Then whisk in the sesame seeds and the remaining ingredients.

Spicy Sichuan Sauce Recipe

1-1/2 tsp. cornstarch
1-1/2 tsp. soy sauce
1/4 cup homemade or low-salt canned chicken broth
2 Tbs. dry sherry
1 Tbs. Asian chile paste
1 Tbs. sliced scallions (white and green parts)
1 Tbs. honey
1 Tbs. hoisin sauce
1/2 tsp. minced fresh ginger
1/2 tsp. minced garlic

In a measuring cup, combine the cornstarch with the soy sauce, whisking to blend. Then whisk in the remaining ingredients.

Chinese Black Bean Sauce Recipe

1-1/2 tsp. cornstarch
1-1/2 tsp. dry sherry
1/2 cup homemade or low-salt chicken broth
1-1/2 Tbs. Chinese black bean and garlic sauce
1 Tbs. granulated sugar
1 tsp. Asian chile paste
1/2 tsp. minced fresh ginger

In a measuring cup, combine the cornstarch with the sherry, whisking to blend. Then whisk in the remaining ingredients.


Braised Lamb Shank with Tomato and Chillies, served with Carrot Purée and Basil Oil ala Dentist Chef

Braised Lamb Shank with Tomato and Chillies, served with Carrot Purée and Basil Oil

Braised Lamb Shank with Tomato and Chillies, served with Carrot Purée and Basil Oil. Shank is the lower section of the animal’s leg, and it’s extremely tough and full of connective tissue. (Note also that lamb has a foreshank and a hindshank, which come from the foresaddle and hindsaddle, respectively.) A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee.The lamb shank is the source of a particularly succulent dish, braised lamb shanks, lamb shanks are often braised whole. Lamb shanks can also be prepared in a crockpot.

Braised Lamb Shank with Tomato and Chillies, served with Carrot Purée and Basil Oil ala

Braised Lamb Shank with Tomato and Chilli Recipe is easy recipe, all the matter is time effort. Braising (from the French “braiser”) is a combination cooking method using both moist and dry heat typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavor.Most braises follow the same basic steps. The food to be braised (meat, poultry, but also vegetables or mushrooms) is first seared to brown its surface and enhance its flavor (through a process known as the Maillard reaction). If the food will not produce enough liquid of its own, a small amount of cooking liquid that often includes an acidic element, such as tomatoes, beer, or wine, is added to the pot, often with stock. Classically a braise is done with a relatively whole cut of meat, and the braising liquid will cover 2/3 of the product. The dish is cooked covered at a very low simmer until the meat is fork tender. Often the cooking liquid is finished to create a sauce or gravy.

Braised Lamb Shank with Tomato and Chillies Recipe

simply fall off the bone ! thats the braising all about…


44 vietnamese black bean sauce Recipes

Pho Vo Vien - Vietnamese Beef Ball Soup

Pho Vo Vien - Vietnamese Beef Ball Soup

Vietnamese Style Rice Noodle Patties with Nuoc Cham, Lettuce and Herb Basket, Pickled Vegetables and Crispy Shallots (Emeril Lagasse)

Vietnamese Style Rice Noodle Patties with Nuoc Cham, Lettuce and Herb Basket, Pickled Vegetables and Crispy Shallots (Emeril Lagasse)

Vietnamese Shrimp and Pork Crepes

Vietnamese Shrimp and Pork Crepes

Vietnamese Caramelized Pork with Pickled Bean Sprouts

Vietnamese Caramelized Pork with Pickled Bean Sprouts

Vietnamese Burritos

Vietnamese Burritos

Vietnamese Burrito (Rachael Ray)

Vietnamese Burrito (Rachael Ray)

Vietnamese Rice Noodle Soup With Beef and Fresh Herbs (Pho)

Vietnamese Rice Noodle Soup With Beef and Fresh Herbs (Pho)

Vietnamese Chicken Eggroll Patties

Sizzling Szechuan Noodles

These spicy, flavorful noodles make a tempting side dish or light, meatless entrée.

Recipe Ingredients:

1 pound Chinese thin egg noodles
2/3 cup chicken broth
1/2 cup MAGGI TASTE OF ASIA Sweet Chili Sauce
1/4 cup hot bean sauce or 2 to 3 tablespoons black bean sauce with garlic
3 tablespoons MAGGI Seasoning Sauce - divided use
2 teaspoons sesame oil
1 teaspoon Szechuan peppercorns, dried, roasted and ground or 1/2 to 3/4 teaspoon ground black pepper
2 tablespoons vegetable oil
1 cup fresh bean sprouts
1/2 cup thinly sliced carrots
1/2 cup matchstick-size strips radishes

Cooking Directions:

  1. Prepare noodles according to package directions set aside.
  2. Combine broth, sweet chili sauce, hot bean sauce, 2 tablespoons seasoning sauce, sesame oil and peppercorns in large bowl set aside.
  3. Heat vegetable oil in wok or large, deep skillet over medium-high heat. Add noodles, bean sprouts, carrots and chili sauce mixture. Bring to a boil, stirring constantly.
  4. Stir remaining 1 tablespoon seasoning sauce into noodles. Place on serving plate and sprinkle with radishes.

Nutritional Information Per Serving (1/4 of recipe): Calories: 560 Calories from Fat: 110 Total Fat: 13 g Saturated Fat: 1.5 g Cholesterol: 0 mg Sodium: 1750 mg Carbohydrates: 106 g Dietary Fiber: 16 g Sugars: 18 g Protein: 14 g.


Braised Lamb Shank with Beans Recipe

Braised lamb shank is a popular recipe in western cuisine. The tought and lean lamb shank meat is slowly rendered into fork tender. Braising (from the French “braiser”) is a combination cooking method using both moist and dry heat typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavor.Most braises follow the same basic steps. The food to be braised (meat, poultry, but also vegetables or mushrooms) is first seared to brown its surface and enhance its flavor (through a process known as the Maillard reaction). If the food will not produce enough liquid of its own, a small amount of cooking liquid that often includes an acidic element, such as tomatoes, beer, or wine, is added to the pot, often with stock. Classically a braise is done with a relatively whole cut of meat, and the braising liquid will cover 2/3 of the product. The dish is cooked covered at a very low simmer until the meat is fork tender. Often the cooking liquid is finished to create a sauce or gravy.

Recipe Braised Lamb Shank with Red Beans And White Navy Beans

Braised lamb shank with baked beans recipe is an earthy combination of gamey lamb meat with nutty beans. Baked beans, despite the name, usually stewed, in a sauce. Most commercial canned baked beans are made from haricot beans, also known as navy beans – a variety of Phaseolus vulgaris in a sauce. In Ireland and the United Kingdom, a tomato and sugar sauce is most commonly used. They are commonly eaten on toast or as part of a full English breakfast.

Recipe Braised Lamb Shank with Baked Beans (Red Bean and Navy Bean)

Braised lamb shank and beans is an easy recipe to replicate in your home, all the effort is witing the braising process. If you want the cheat version, you can using pressure cooking to cut of the period of stewing, beside, you can use the tender canned baked beans instead using the raw beans. In the United States there are multiple styles of baked beans. Boston baked beans use a sauce prepared with molasses and salt pork, the popularity of which has led to the city being nicknamed “Beantown”. Beans in a tomato and brown sugar, sugar or corn syrup sauce are a widely available type throughout the US. Maine and Quebec-style beans often use maple syrup. Canned baked beans are used as a convenience food, shortening cooking times for a meal, or may be eaten straight from the can, in camping or emergency settings, as they are fully cooked. They are sometimes served with chips, waffles, or the like.

Ingredients:

Braised Lamb Shank and Beans Recipe :

  • 500 gr lamb shank
  • 1/2 can canned baked red bean
  • 1/2 can canned white bean
  • a pinch of saffron,
  • 1/2 tsp white pepper powder
  • 1 tbsp paprika powder
  • 3 kaffir lime leaves, deveined
  • 2 cups stock
  • 1 cup white wine or rice wine
  • 2 tbsp vegetable oil
  • salt to taste

Lamb shank marinade :

Spice Paste :

Instruction :

How to make braised lamb shank with tomato, chili and wine :


11 black bean sauce marinade Recipes

Shrimp In Lobster Sauce

Shrimp In Lobster Sauce

Hawaiian Hoisin Marinade and Sauce for Meats

Hawaiian Hoisin Marinade and Sauce for Meats

Tortilla with Jerk Chicken

Tortilla with Jerk Chicken

Asian Flank Steak Salad Over Cold Noodles (Emeril Lagasse)