Sunday, January 16, 2011
Results for Black Bean Asian Sauce
“So enough, already, with the michihili!” they cried out. Relax… this post is about the bean sauce recipe I posted about. I just happened to pour it over michihili stems which I cooked for a zillion years first. We ate the flowers raw, of course. Michihili flowers when mature.
The recipe for Asian Black Bean Sauce turned out great! I made a few changes to it
by doubling all the ingredients except for the black beans. I also mashed the beans slightly so they would soak up the ingredients better and help to thicken the sauce. Once cooked, I moved a small portion into a sauce pan and thinned it with plum wine.
Great improvement! Even sans wine, the result was a thick, gingery, pungent sauce that I’m going to serve tonight with leftover beef roast and fresh jasmine rice. Yuh-uh-uh-mmmm. Next time I plan to mash the beans even more to lose the "bean look". I may even use half the beans prescribed. I think I will be using this sauce alot!