Comments on: Bittman and the Fermented Black Beans

By: A little respect for the pock-marked old woman « Slim Young Parsnip

A little respect for the pock-marked old woman « Slim Young Parsnip — Sun, 21 Feb 2010 07:42:15 +0000

[...] peanut oil 4 ounces minced pork 2-3 tablespoons Sichuanese chili bean paste 1 heaping tablespoon fermented black beans 1 tablespoon coarse ground dried chilies 1 cup chicken stock 2 teaspoons soy sauce 1 teaspoon Shao [...]

By: Brian Kwok

Brian Kwok — Mon, 22 Jun 2009 06:09:18 +0000

Great site. I agree with Kian and FineFuriousLife. But this is how my mom would make this, which I guess is the dry style. First rinse a heeping teaspoon of fermented blackbeans. Mince it if you wish, with two cloves of garlic. In a hot wok, add a two teaspoons of oil (canola or peanut). Add black beens and garlic and “chow” for 2 seconds. Add peeled shrimps. Stir fry for about 1 minute and remove. The shrimp would not be fully cooked. Clean wok, heat and add 1 teaspoon of oil. Add bitter melon slices or bok choi or any vegetable. Stir fry until you have little brown specks or till soft on the outside but still crisp inside. Now return shrimp into the wok. Add a teaspoon of soy sauce or oyster sauce. Stir for another minute.

By: Kian

Kian — Sat, 29 Mar 2008 04:01:29 +0000

FineFuriousLife, I agree with you on the sesame oil and thickener!

Sesame oil has been abused by many Western chef. It is used in just about every recipes. Sesame oil is commonly used for cold dishes, some sweet dishes and for enhancing a stew or braising dish in Chinese cooking that I’m familiar with. I am with you on letting the fermented black beans define the flavor.

I also agree with you on thickening the sauce, it is especially appropriate when stir-frying leafy vegetable. A slightly thickened sauce will attach the flavor to it. Although I would not have added so much liquid to begin with.

I also probably would not have selected bok choy to compliment the prawn. I would use a more sturdy vegetable: a legume, root vegetable, asparagus or even broccoli. And perhaps Brussels sprout if one is inclined to be creative.

By: FineFuriousLife

FineFuriousLife — Fri, 28 Mar 2008 22:18:39 +0000

Well, I don’t want to be too much of a curmudgeon, but I don’t really understand why there is all that sugar in there, or any sesame oil at all. It is supposed to be about black beans but he is not allowing them to shine.

Personally, I prefer a bit of cornstarch in my wet stirfries. Not as much as Chinese takeout restaurants use, but this recipe is too watery for me.