Sunday 16 June 2013

Chinese Black Bean Stir Fry

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Chinese Black Bean Stir Fry. It is a really easy recipe, and is made easier by using a Black Bean ready to use sauce. Just add any vegetables, meat or fish you have, serve with rice or noodles and dinner is ready!
I would also like to remind you of my other blog - British Muslim Girl. Here, you will find Islamic reminders and quotes among other things.

A Simple List of Ingredients:

1. Boneless Chicken Pieces
2. Crushed Red Chilli
3. Cornflour
4. Vegetable Oil
5. Black Bean Sauce
6. Sweet Red Pepper
7. Sugar Snap Peas
8. Red Onion
9. Garlic
10. Green Bell Pepper

Bismillah, let's begin!

First, prepare all your ingredients. Take a green bell pepper.

Thinly slice.

Take a sweet red pepper.


Take a bunch of spring onions.

Once again, thinly slice.

Peel a red onion.

And you guessed it! Thinly slice again.

Blanch a handful of sugar snap peas in boiling water. Blanch means to boil a pan of water, turn the heat off and add the peas, and leave them in the water for 5 minutes ..

 and then drain.

Next, take 75 ml water.

You will then need a jar of Black Bean sauce. I would love to make it myself but the ingredients are just too many.

Add 1 teaspoon cornflour.

Add 5 tablespoons black bean sauce.

Add crushed red chilli, to taste.

Stir to combine, and set aside.

Heat a few tablespoons vegetable oil in a pan.

Add the sliced red onion, and soften for few minutes.

Add the sliced peppers.

Soften for another few minutes.

Add 1 pound boneless chicken pieces.

Stir fry the chicken until it is sealed and white, and then add 3 peeled and crushed garlic cloves.

Add in the chopped spring onions, and the blanched sugar snap peas.

Stir to combine.

Pour in the black bean sauce mixture.

Bring to the boil.

Simmer and cook until the chicken is cooked, about 20 minutes.

Season with salt, to taste.

Serve straight away with boiled rice or noodles.


Spice Enthusiast
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