Peanut oil

Beef Udon (Niku Udon) 肉うどん

:
:
Very few beautiful, heart and belly-warming dishes are as easy to prepare as these beef-noodles. At times I have eaten the noodles just with broth, at other times I have eaten the meat just by itself or over steamed rice. Any way I choose, I enjoy each one of them, but of course, the whole schamuckas as shown on this page is the very best of them. 🙂
I especially love the simplicity of the preparation. Hot broth, udon noodles and caramelized beef and caramelized scallions and voilà – culinary heaven has been reached ! 🙂
(In Japan, one usually adds a few slices of fish cake ( Narutomaki ), but I can do without that……..
:
Bon Appétit ! Life is Good !
:
:
Click here for more Udon on ChefsOpinion
:
Click here for more Beef on ChefsOpinion
:
:
:

Beef Udon (Niku Udon) 肉うどん

Caramelized Beef only

Udon in Broth only

:
:
:

Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

:
:
:

: lightly freeze (to be able to easily cut into very thin slices) 1 lb of well-trimmed tender beef (strip or flap works great)

: good stuff……….

: marinade the beef for 4 hours with 2 tblsp mirin, 1 tbls soy sauce and 2 tblsp sugar

: meanwhile, heat 4 cups of dashi with 1 tblsp soy sauce, 1 tblsp sugar and 2 tblsp mirin, bring to a simmer, remove from heat

: saute 2 stalks of on the bias cut scallions in 1 tblsp peanut oil until starting to caramelize

: add the beef

: saute over very high heat until the liquid has evaporated

: when the meat is nicely browned, remove from heat

: add the fresh-cooked udon noodles to the broth, check / adjust seasoning, – if neccessary, add Shichimi tougarashi for some extra heat

: add the udon with the broth to a deep serving dish, top with the beef, sprinkle with finely sliced scallions ; makes two main courses or six appetizers

: Beef Udon (Niku Udon) 肉うどん

: Beef Udon (Niku Udon) 肉うどん

: Beef Udon (Niku Udon) 肉うどん

:
:
:
:

” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

:
:
:
JUST GET OVER IT !!!!!
:
Get over the mental hurdle, that is 🙂
It might take a little pressure and daunting from your fellow diners for you to try this wonderful snack for the first time.
But, if you love chicken skin (who doesn´t ??? ), this dish is for you. You might even get addicted to it if you are lucky enough to eat them prepared by a knowledgable chef or home cook (Grandma knows best) 🙂 Or, easier yet, just follow my recipe.
There is a tiny bit of meat on these, but don´t bother looking for it, just suck the skin in its delicious sauce off the bone and you´re good. There is a reason that this is one of the most-loved snacks in China and many other places in Asia. Some Latin/Caribbean countries and Islands are also hotbeds for chicken feet.
The lesson here ? – Don’t knock it before you try it !!!
:
Bon Appétit ! Life is Good !
:
:
Pls note :
This is a recipe which I modified for my very own, personal taste. Follow the recipe and try it – then, if you prefer, adjust the seasoning to your own preference 🙂
:
:
Click here to read all about Chicken Feet
:
Click here to find more Chicken Feet from all over the World
:
:
:

” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

:
:
:

Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

:
:
:

: cut the nails off the chicken feet, then cut the feet in half lenghtwise

: soak in running cold water for 1 hour, drain, discard water

: simmer in water which is seasoned with salt, chillies, cloves, star anise, crashed garlic cloves and cinnamon sticks (see the ratio in this picture for quantities (upscale accordingly)

: simmer slowly until the skin is very tender, about 40 minutes, drain the stock, reserve for another dish (this is GREAT chicken broth), spread out the chicken, remove the star anise, cinnamon and chillies, let dry in the fridge for at least 2 hours, better overnight

: for 1 cup sauce stir fry 1 tblsp crushed szechuan peppercorn in 2 tblsp peanut oil until fragrant

: add 2 tblsp chilli paste, 1 tblsp oyster sauce, 1 tsp grated ginger,1 tblsp fermented black bean sauce, 2 tblsp fermented black beans , 1 tblsp hoi sin sauce and 2 tblsp soy sauce

: add the chicken and stir fry until starting to change color, add 1 cup chicken stock, simmer for 1 minute or until 1 cup sauce remains

: add enough (about 1 tblsp) corn starch slurry to thicken the sauce lightly, stir, simmer a few seconds, remove from heat check/adjust seasoning ; to serve, sprinkle with pickled chillies and sliced scallions

: ” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

: ” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

: ” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

: ” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

: ” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

:
:
:
:
:

Szechuan Beef Noodles

>
>
The food at our house is usually flavorful and piquant, but not “fiery hot”.
However, once in a while, I crave Szechuan food. Not the watered down version you get in Western influenced restaurants, but the real, Szechuan deal. ( When you look at the pictures of the noodles with sauce below, that bright red comes from the Szechuan chili oil and Szechuan chili paste) If you prepare this recipe, you might want to add the chili oil and chili paste at the end (STEP 2), in VERY small increments, until you reach a level of hotness that almost hurts. The beauty of Szechuan peppers is the fact that after a few seconds of eating them, your mouth becomes almost numb, to the point where you can tolerate spice to a level you did not previously imagine you could.
This might sounds a bit like a bit of senseless torture (to the novice to Szechuan cuisine it certainly is), but it will also provide you with an extreme satisfaction of your taste buds 🙂
>
Bon Appétit ! Life is Good !
>
>
Click here for more Beef on ChefsOpinion
>
Click here for more Noodles on ChefsOpinion
>
>

Szechuan Beef Noodles

>

>
>
>

Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

>
>
>

: STEP 1 : from a 8 lbs rib roast, cut 4 ea 2 lbs steaks

: reserve 3 steaks for other dishes

: completely remove the outer “skin” from the meat, remove some of the fat, slice into (ca) 1×2 inch slices, about 1/8th inch thick, dust with cornflower, add one egg white and 1 tblsp soy sauce, mix well, let stand for at least 1 hour or better yet, overnight

: mix 1/3 cup soy sauce, 1/3 cup hoisin sauce, 1 tblsp szechuan chili paste, 1/3 cup rice wine (shaoxing),1 tblsp brown sugar, 1 tblsp garlic paste, 1/2 tblsp grated ginger and 1 tblsp corn starch, mix well

: cook 1 lb Potato Noodles (土豆粉) or, if not available to you, substitute with fresh udon noodles, drain, toss with toasted sesame oil, keep hot

: stir fry the meat in 1/3 cup very hot peanut oil until browned on both sides, about one minutes total

: remove beef at once, discard most of the fat

: in the remaining fat, stir fry 1/2 cubed red pepper, 1/2 cubed yellow pepper and 1 medium size cubed onion, saute briefly

: add the sauce, bring to a simmer, at once remove from heat

: add the beef, 1 tsp chili oil and 1 tblsp toasted sesame oil, check / adjust seasoning. STEP 2 : (OPTIONAL) add chili oil and szechuan chili paste until you reach your (barely tolerable) heat limit 🙂

: Thick Asian Noodles

: sprinkle with black sesame seeds, top with the szechuan beef ; serves 4

: Szechuan Beef Noodles

: Szechuan Beef Noodles

: Szechuan Beef Noodles

: Szechuan Beef Noodles

: Szechuan Beef Noodles

: Szechuan Beef Noodles

>
>
>
>

Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

<
>
There is not much one can say about Plasas – essentially, it is a simple chicken stew. On the other hand, it is without a doubt one of the most delicious chicken dishes anywhere.
Plasas will go well with any starch, but in my opinion, it goes especially well with this version of foo foo, which is my absolute favorite:
Pounded or riced cassava, cayenne, salt, garlic and a sinful amount of butter (no liquid added here)
This fat /calorie bomb is of course not the most healthy dish if consumed in large quantities or if consumed often, but once in a while, a moderate quantity of foo foo will surely make you strong and pretty ………… 🙂
<
Bon Appétit ! Life is Good !
<
<
Click here to read all about Foo Foo
<
Click here to read all about Plasas
<
Click here to read all about the many names, cooking methods and recipes for Cassava, also called Yam, Maniok, Tarul, Tapioka, Ube, Chupri Alu, and many others, ( but NOT the American kind called “Yam”, which is a sweet potato, unrelated to Cassava)
>
<
<

Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

Foo Foo

Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

<
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
<
<
<

: scrubb 2 medium size cassava, cut in half

: cover with lightly salted water, simmer slowly until the flesh feels tender when pierced with a small knife

: remove from water, peel, remove the center string

: to a bowl, add as much butter as you think you can handle, between 3 and 8 ounces (if the foo foo is too dry because of a lack of butter, you can add some chicken stock or water, but pls don’t serve that to me)

: rise the cassava to the butter, season with garlic paste, kosher salt and cayenne pepper to taste, stir well until smooth, the texture should be a bit firmer than mashed potatoes

: foo foo – this amount will serve 4-6

: season 4 lbs chicken parts of your choice with kosher salt and cayenne pepper to taste

: saute the chicken in 2 tblsp peanut oil until golden on all sides

: remove the chicken from the pan

: to the same pan, add 2 ea medium size diced onions, saute until translucent

: add 10 oz diced tomatoes, 10 oz tomato puree, 1/3 cup peanut butter, hot chillies to taste (Optional)1 tblsp garlic paste, kosher salt and cayenne pepper to taste, saute for 3 minutes until bubbly

: add 1 qt chicken stock

: return the chicken to the pan

: simmer the chicken until cooked through, about 40 minutes

: add 10 oz raw spinach, simmer 1 minute, check/adjust seasoning

: Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava) <

: Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

: Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

: Foo Foo

: Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

: Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

: Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

<
<
<
>

Faux Chicken Biryani

>
>
It looks like biryani.
It tastes like biryani.
It smells like biryani.
Alas, it’s not biryani.
As usual when I cook for Bella and myself, a few days ago I cooked too much jasmin rice. The next day, my usual train of thought at first led me to either one of two leftover dishes – fried rice or congee. But I did not really feel like either one of those, so my next choice was this very easy to prepare “faux biryani”.
While a “real biryani is easy enough to prepare, this one was even easier and of course, with the pre-cooked rice at hand, this was the perfect way to utilize the rice and at the same time get a dish that is wonderful, flavorful and beautiful. Naturally, the texture of the rice was different from the real deal, (not inferior, just different), but nevertheless, the dish was a great success, fully enjoyed by Bella and myself 🙂
>
Bon Appétit ! Life is Good !
>
>
Click here for more Faux Dishes on ChefsOpinion
>

Click here for more Chicken on ChefsOpinion
>
>
P.S.
Usually, one would steep the saffron in ghee, but because of the relatively high-fat content of the chicken skin which will render into the dish, I replaced the ghee with milk.
>
>
>

Faux Chicken Biryani

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

: marinade 8 ea chicken thighs in 1 cup yogurt, 1 tblsp garam masala and 1 tsp turmeric overnight

: steep 1 gram of “superior Spanish saffron” treads in 1/4 cup warm milk

: marinade julienne of 1/4 large red onion and slices of 1/2 medium size cucumber in 1 tblsp cider vinegar and kosher salt and cayenne pepper to taste

: saute julienne of 1 large white onion in 2 tblsp ghee or peanut oil

: add 8 oz diced tomatoes, 1/2 cinnamon stick, 3 ea chilies, 1 ea bay leaf, 1 tblsp grd cumin, 1 tblsp grd coriander, saute until fragrant

: add the chicken, season with kosher salt to taste

: cover and cook SLOWLY for 15 minutes

: turn the chicken

: cover, cook SLOWLY for another 15 minutes

: at this point, check the chicken for doneness, the temperature should be at 155F on the bone

: top with 2 cups cooked rice

: drizzle with half the saffron milk, sprinkle with 1/2 tsp garam masala, 1 tblsp chopped cilantro and 1/2 tsp chopped mint leaves, repeat with another 2 cups of cooked rice, the other half of the saffron milk, sprinkle with 1/2 tsp garam masala, 1 tblsp chopped cilantro and 1/2 tsp chopped mint leaves

: cover and cook SLOWLY for another 5 minutes or until the rice is heated to proper temperature, let the dish rest, covered, for another 5 minutes before serving

: plate the rice on a serving platter

: top the rice with the chicken, garnish with the cucumber and red onions, lemon wedges (optional) and more chillies (optional)

: Faux Chicken Biryani

: Faux Chicken Biryani

: Faux Chicken Biryani

: Faux Chicken Biryani

: Faux Chicken Biryani

>
>
>
>

Shrimp & Egg Fried Rice

>
This is one of these dishes which, at least in my humble opinion, actually benefits from the usage of smaller shrimp, compared to the larger shrimp we usually prefer for a great dish. While you can make a perfectly wonderful fried rice with large shrimp, the smaller ones can be used in abundance for the same price as a few large ones will cost. The mouth-feel is just better when the ratio of shrimp to rice is 50/50 🙂
In the past, when the only shrimp available to me were large ones, I actually cut them into smaller pieces to get that specific mouth-feel. (For a more impressive presentation, you can always put a few uncut biggies on the top) 🙂
I enjoyed today’s fried rice as my breakfast, although it is an appropriate meal for any time of the day. I love rice for breakfast, usually in the form of congee with whatever is available, a tasty rice bowl (with whatever is available) or, as today, fried rice (with whatever is available) 🙂
“Whatever is available” can range from meats, seafood, fresh or pickled vegetables, eggs of any type, or – you guessed it – whatever else is in the fridge, freezer or cupboard 🙂
>
Bon Appétit ! Life is Good !
>
>
Click here for more Shrimp on ChefsOpinion
>
Click here for more Rice on ChefsOpinion
>
>
>

to serve, sprinkle with more scallion, add fried shallots and pickled mild chillies

Shrimp & Egg Fried Rice

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

: stir fry fine julienne of 1 med onion in 1 tblsp peanut oil until translucent

: add 2 cup small shrimp and stir fry until pink

: remove shrimp and onions, reserve

: stir fry 2 cup day old rice in 1 tblsp peanut oil until the rice make a popping sound, add 1/2 tsp garlic paste, 1/8 tsp ginger paste, chili paste and kosher salt to taste, mix well

: remove rice from pan, reserve

: season 3 whisked eggs with kosher salt and cayenne pepper to taste, scramble in 2 tblsp peanut oil until set

: return the rice, onion and shrimp to the eggs, add 1 tsp sesame oil and 2 tblsp finely sliced scallions and stir fry until heated

: check/adjust seasoning

: serve as a main dish for one or divide for two smaller portions

: to serve, sprinkle with more scallion, add fried shallots and pickled mild chillies

: Shrimp & Egg Fried Rice

: Shrimp & Egg Fried Rice

: Shrimp & Egg Fried Rice

>
>
>
>

Not Your Typical Poolside Snack

Stir Fried Rice Flakes With Shrimp And Spicy Sausage

Lately, the weather has been perfect for poolside meals – not too hot, not too windy, no rain.
Bella has taken on to take a swim in the pool whenever we are in the back. She used to hate the water, but all of a sudden she has become a big fan. For me, the water is still a bit too cold to enjoy swimming, but I love to cook outside and eating al fresco next to the water. Life is Good 🙂
>
Bon Appetit ! Living In Florida Is Great (Mostly) 🙂
>
>
Click here for more Shrimp on ChefsOpinion
>
>
>

Stir Fried Rice Flakes With Shrimp And Spicy Sausage

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

: soak 1 pck rice flakes in hot water until pliable, drain

: toss rice flakes with sesame oil

: stir fry 10 thin slices of spicy sausage of your choice, 1 lb med size shrimp, tail-on, peeled and de-veined in 3 tblsp peanut oil until shrimp are half-done

: add 1/4 head of white cabbage (1 inch squares), stir fry until cabbage starts to wilt

: add the rice flakes, 1 tblsp chili paste, 1 tsp garlic paste, 1/4 tsp grated ginger, 1 tblsp soy sauce, 2 ea fine-sliced mild chilies, 4 ea scallion, cut into 1 inch pieces

: stir fry another minute until well mixed, remove from heat, check/adjust seasoning

: Stir Fried Rice Flakes With Shrimp And Spicy Sausage

: Stir Fried Rice Flakes With Shrimp And Spicy Sausage

: Stir Fried Rice Flakes With Shrimp And Spicy Sausage

: Stir Fried Rice Flakes With Shrimp And Spicy Sausage

: Stir Fried Rice Flakes With Shrimp And Spicy Sausage

: Stir Fried Rice Flakes With Shrimp And Spicy Sausage

: Stir Fried Rice Flakes With Shrimp And Spicy Sausage

>
>
>
>

Steak Salad Recipe # 91

>
>
Today’s dinner salad was pretty special for me, because it contained six of my favorite food items – endive, pears, Gorgonzola, garlic, shiitake mushrooms and Entraña (faux hanger steak).
While the shiitake might not seem a good fit for a salad at first glance, they turned out to be a perfect fit with the rest of the ingredients.
This salad was at the same time very rustic and very refined.
The different textures and flavors combined to be an absolute beautiful and tasty salad that can be served as main course, appetizer or snack.
>
Bon Appétit ! Life is Good !
>
>
Click here for more Salad on ChefsOpinion
>
Click here for more Steak and Steak Salad on ChefsOpinion
>
>
>

Steak Salad Recipe # 91

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

: 2 ea Entraña (top of “faux hanger steak”)

: 1 ea pear-cut into batonnets, 10 oz gorgonzola-cut into slices, 6 ea scallion stalks- sliced, 8 ea whole garlic confit, 1 ea large endive (yellow only) -cut into pieces, 5 ea basil leaves-finely sliced (chiffonade)

: season steaks with kosher salt and fresh-cracked black pepper, saute in a VERY hot pan in 1 tblsp peanut oil until rare, set aside to rest and cool to room temperature before slicing

: 8 oz fresh shiitake, stems removed

: saute shiitake in 1/4 cup peanut oil until plumb, remove mushrooms with a slotted spoon, set aside

: in the same oil, saute the garlic and scallions until lightly browned, remove with a slotted spoon, set aside; to make the dressing, add 2 tblsp raspberry vinegar, a dash of maggi seasoning, kosher salt and cayenne pepper to the oil, whisk, check/adjust seasoning

: mix 1/3 of the dressing with the shiitake, scallion and garlic

: mix 2/3 of the dressing with the pear, basil and endive,

: place the endive and pear into a serving bowl

: top with the sliced steak, then with the shiitake, garlic and scallions; serves 2 entrees, 4 snacks or 6 appetizers

: Steak Salad Recipe # 91

: Steak Salad Recipe # 91

: Steak Salad Recipe # 91

: Sweet Bella

: Scary Bella

>
>
>

>
>
>

Stir Fried Boneless Beef Ribs And Asparagus In Hoi Sin Sauce

>
>
I bought these beauties to put them on the grill, but I had steak often lately so I changed my mind and prepared this tasty dish instead. I am glad I did, because it just hit the spot and left me happy with the choice I made.
Just goes to show – the first idea is not always the best 🙂
>
Bon Appetit ! Life is Good !
>
>
More Ribs on ChefsOpinion
>
How to cook Fan (Chinese Steamed Rice)
>
>
>

Stir Fried Boneless Beef Ribs And Asparagus In Hoi Sin Sauce

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

: blanche asparagus in salted water, shock in ice water, drain

: mix together 1/3 hoi sin sauce, 1/3 soy sauce, 1/3 water with 1 tblsp corn starch and 1 tsp chili paste

: boneless beef ribs

: cut the ribs into smaller pieces

: marinade with soy sauce, chili paste, garlic paste and corn starch

: stir fry in VERY hot peanut oil until the ouside is nicely browned but the inside is still med/rare

: remove meat from oil, set aside

: add blanched asparagus and raw peppers to the remaining oil, saute until heated through

: add the mixed sauce, bring to a simmer, after one minute, remove from heat

: add the beef, check / adjust seasoning

: sprinkle beef with lightly toasted sesame seeds, serve with steamed rice (Fan)

: Stir Fried Boneless Beef Ribs And Asparagus In Hoi Sin Sauce

: Stir Fried Boneless Beef Ribs And Asparagus In Hoi Sin Sauce

: Stir Fried Boneless Beef Ribs And Asparagus In Hoi Sin Sauce

: Stir Fried Boneless Beef Ribs And Asparagus In Hoi Sin Sauce

>
>
>
>

Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

>
>
Today I had a craving for really spicy food and I answered the call with this dish. I made it very spicy, but at the same time it was also very flavorful, thank’s to the addition of hoi sin sauce, soy sauce and lots of ginger and garlic. ( If you prefer less spicy, just tone down on the chili paste)
Fabulously tasty and satisfying, this was the perfect Sunday early-dinner dish, tasty, pretty and quick to wrestle-up 🙂
>
Bon Appetit ! Life is good !
>
>
>

Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

>
>
P.S.
In order to be able to throw together these quick meals, I always have an assortment of blanched, frozen veggies in the fridge, ready to go at a moments notice.
>

: blanch vegetables in salted water

: shock vegetables in ice water

: shock vegetables in ice water, drain

: shock vegetables in ice water, drain

: shock vegetables in ice water, drain

: squeeze out excess water, wrap airtight, freeze for up to 10 days

>
Also always in my fridge are grated fresh ginger (commercial, good quality) and garlic confit paste (home made, usually once a week)
>

>
>
On to today’s dinner:
>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

: slice skinlesss chicken breast into bitesize slivers

: marinade chicken with garlic paste, lime juice, soy sauce, kosher salt and cayenne pepper, add a few drops of peanut oil, mix well

: stir fry chicken on VERY high heat until lightly browned but still juicy

: remove chicken to a plate, set aside

: add a bit more oil, saute beans until lightly browned in spots

: add 2 tblsp chili/ bean paste, 2 tblsp soy sauce, 1 tblsp hoi sin sauce, 1 tblsp water, 1 tsp garlic paste, add corn, stir fry until corn is heated through, remove from heat

: add seafood-mushrooms

: return chicken to wok (or pan), mix well, check / adjust seasoning

: Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

: Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

: Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

: Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

>
>
P.P.S.
I used Chor’s Food USA “Black Bean Chile Sauce” in this dish.
If not available in your neck of the woods :-(, substitute with equal parts of fermented black beans and chili paste 🙂
>
>
>
>
>
>