Stir-Fried Vegetables in Black Bean Sauce
This fragrant stir-fry of tofu, colorful bell peppers and snow peas is enveloped in a rich, complexly flavored sauce Serve over rice noodles or brown rice.
Notes: Fermented black beans, oxidized soybeans that are salt-dried, have a savory, salty and slightly bitter flavor. They are frequently used in Chinese stir-fries, marinades and sauces. Before using, they should be soaked in water for 10 to 30 minutes to get rid of excess salt. When purchasing fermented black beans, look for shiny and firm beans (avoid dull and dry beans with salt spots). Once open, store airtight in the refrigerator for up to 1 year.
Black bean-garlic sauce, made from pureed salted and fermented black soybeans, is a widely used condiment in Chinese cooking and can be found with the Asian food in most supermarkets.
Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. Look for it in the spice section of the supermarket or with other Asian ingredients.
A blend of ground chiles, garlic and vinegar, chile-garlic sauce is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian section of large supermarkets (sometimes labeled as chili-garlic sauce or paste) and keeps up to 1 year in the refrigerator.
Shao Hsing (or Shaoxing) is a seasoned rice wine available in most Asian specialty markets and the Asian sections of some larger supermarkets.
Sake is a dry, Japanese rice wine generally available where other wines are sold.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
2 vegetable, 1/2 other carbohydrate, 1 medium-fat meat, 1 fat