Monday, September 22, 2008

Stir-Fry Scallops and Beans in Black Bean Sauce

Copyright 2008 by Cooking With The Single Guy

Ingredients
6 oz. bay scallops
2 cups green beans or mix of green and wax beans, cut into 2-inch segments
1 carrot, thinly sliced
1 clove garlic, smashed and skin removed
1 T black bean sauce
½ T fish sauce
½ T sesame oil
1 T canola or vegetable oil
1 T cornstarch
Salt and pepper

Bring a pot of water to boil and quickly blanch your beans (cooking them for 30 seconds and then placing them in a bowl of ice cold water). Drain in colander and set aside.

In a small bowl, mix black bean sauce, fish sauce and sesame oil. Set aside.

In a wok or large skillet, warm the Canola oil over high heat. Season your scallops with salt and pepper and then add to hot wok, searing them for about a minute. Add the carrots, and then flip the scallops to cook the other side for another minute.

Add the beans and toss everything together, quickly adding the mixture of black bean sauce, fish sauce and sesame oil and toss to coat everything.

In a small bowl, mix the cornstarch with a little bit of water to create a slurry. This will help create a glaze in your dish. Add it to your hot wok and toss with all the ingredients until thicken, then remove from heat. Garnish with cilantro and serve with steamed rice.

Makes 2 servings.

Pair with a glass of Gewurztraminer.

TIP: When adding the cornstarch, pour a little at a time to get the glaze you want. If it looks too thick, add either water or chicken stock to thin it out. What you’re trying to get is a nice glaze that binds all the ingredients together but isn’t as thick as gravy.

BLACK BEAN SAUCE: Don’t want to get all Sandra Lee on you, but sometimes it’s so easy just cooking with a jar of ready made sauce, like this standard one I always use. I usually buy the Lee Kum Kee brand of Black Bean Sauce with Garlic. It’s made from soaking salted black beans until they’re soften. This can be a pretty salty condiment, so don’t put too much. You can find it at the Asian aisle of most grocery stores or at Asian supermarkets.

3 comments:

Mrs. L said...

Not being a carrot lover, is there something I could substitute or would it be okay just to leave them out all together?

Palidor said...

Wow, isn't that interesting? Firstly, I've never seen purple beans before. Secondly, I wonder what makes the beans change from purple to green??

Chef Ben said...

Mrs. L, I like the carrot just for another color, and the crunch, of course. But if you want, you can try red bell peppers diced, that would be nice. (Hey, I made a rhyme!)

Palidor, who knows! But it is interesting looking huh?