Old Bear's Recipe of the Month
Black Bean Garlic Pasta
This recipe comes from the oriental food company Lee Kum Kee. You can make your own Black Bean Garlic Sauce using fermented black beans (see recipe below) or you can purchase prepared Black Bean Garlic Sauce in jars from Lee Kum Kee at many
For the stir-fried pasta:
1/2 pound beef or chicken, cut into strips
1 Tablespoon soy sauce
1 teaspoon corn starch
3 1/2 Tablespoons black bean garlic sauce (see below)
3 Tablespoons water
2 Tablespoons oil for stir frying
2 ounces bell peppers, cut into strips
12 ounces cooked pasta (linguini or spaghetti)
ounces chopped green onion
1. Marinate the beef or chicken in a mixture of the soy sauce and the cornstarch.
2. In a bowl, mix the black bean garlic sauce with the water.
3. Stir-fry the marinated beef or chicken in the oil until brown. Add the bell peppers and green onion and continue to stir fry. Add the cooked pasta.
the black bean and garlic sauce mixture and stir to coat the
Yield: 4 servings.
For the black bean and garlic sauce:
2 Tablespoons fermented black beans (*)
2 clove garlic
1 Tablespoon salad oil
1 cup chicken broth
Tablespoon dry sherry
1 Tablespoon cornstarch
1 Tablespoon water
1/2 teaspoon sesame oil
salt to taste
1. Rinse and drain fermented black beans and chop finely along with the garlic cloves. In a small pan, heat the salad oil and add the bean and garlic mixture, stiring for about one minute.
2. Add the chicken broth and dry sherry. Simmer for two minutes.
3. Blend the cornstarch and cold water, and slowly add to pan, stirring for about one minute until sauce bubbles and thickens.
sesame oil and add salt to taste.
Yield: about one cup.
Unused sauce may be kept in the
Note(*): Fermented black beans are small fermented beans preserved in salt. They are sold in plastic bags or wax-paper wrapped containers in several styles including plain, flavored with garlic, or flavored with ginger. Used in sauces in combination with fresh garlic and ginger, they have a very pungent flavor for their size. They should be placed a sieve and rinsed with water before using. Store beans in a tightly covered jar in a cool, dry place. [Sunset Chinese Cookbook, 1990.]