BLACK BEAN GARLIC PASTE RECIPES

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ROASTED SAVOY CABBAGE WITH BLACK BEAN-GARLIC SAUCE RECIPE ...



Roasted Savoy Cabbage with Black Bean-Garlic Sauce Recipe ... image

Roasting cabbage brings out its rich, nutty flavor. We think Savoy is particularly beautiful, but green cabbage works as well.

Provided by EatingWell Test Kitchen

Categories     Low-Calorie Cabbage Recipes

Total Time 30 minutes

Number Of Ingredients 8

1 head Savoy cabbage, (about 1 1/2 pounds), cored and cut into 1-inch squares
4 teaspoons canola oil
2 tablespoons Shao Hsing rice wine, or dry sherry (see Tip)
4 teaspoons black bean-garlic sauce, (see Tip)
1 bunch scallions, minced
2 teaspoons distilled white vinegar
2 teaspoons toasted sesame oil
5 dashes hot sauce, or to taste

Steps:

  • Preheat oven to 500 degrees F. Toss cabbage and canola oil in a large roasting pan and spread out in an even layer. Roast until beginning to wilt and brown, about 15 minutes.
  • Combine rice wine (or sherry) and black bean sauce in a small bowl; drizzle over the cabbage and toss. Continue roasting until tender, about 5 minutes more. Toss with scallions, vinegar, sesame oil and hot sauce until combined.

Nutrition Facts : Calories 146.8 calories, CarbohydrateContent 17.7 g, FatContent 7.6 g, FiberContent 7.7 g, ProteinContent 5.1 g, SaturatedFatContent 0.7 g, SodiumContent 591.4 mg, SugarContent 6.4 g

CHINESE EGGPLANTS (AUBERGINE) WITH BLACK BEAN SAUCE RECIPE ...



Chinese Eggplants (Aubergine) With Black Bean Sauce Recipe ... image

I love eggplants, but allergic to all seeds, peanuts and nuts. I cannot use commercially available hoisin sauce because it has sesame oil. I cannot make hoisin sauce because it has peanut butter, so I came up with this dish tonight to satisfy my craving for Chinese eggplants.

Total Time 23 minutes

Prep Time 15 minutes

Cook Time 8 minutes

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon canola oil
4 tablespoons gingerroot (peeled and minced)
2 garlic cloves (minced)
3 green onions (separate whites and green, and slice thinly)
salt and pepper (to taste)
2 tablespoons fermented black beans (these are not black beans, they're fermented soy beans available at Asian markets)
1 small onion (chopped)
2 tablespoons oyster sauce
1 tablespoon rice vinegar, seasoned (or regular vinegar with 1/2 teaspoon of sugar)
2 small Japanese eggplants (cut 1/2-inch thick on the bias)
1/2 teaspoon red pepper flakes (optional)
soy sauce (to taste)

Steps:

  • Heat saucepan on medium high. Add oil, hot but not smoky.
  • Add minced ginger root, garlic, white part of green onion and salt and pepper. Cook to soften.
  • Add fermented black beans, smash with spoon and mix into ginger, garlic, onion mixture.
  • Add chopped onion, cook to soften 2 minutes.
  • Add oyster sauce and rice vinegar, mix well.
  • Add eggplants and mix well.
  • Add red pepper flakes, if using.
  • Cook until eggplants and onion are well done.
  • Taste and add soy sauce, if needed.
  • Garnish with green part of onions.
  • Serve with sauce over white rice.

Nutrition Facts : Calories 108.5, FatContent 4, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 253.9, CarbohydrateContent 18.2, FiberContent 8.5, SugarContent 6.5, ProteinContent 3

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