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Aug 14, 2006 11:03 PM

Went to a chinese grocery last weeek...

I have used all of these things in the past in a limited way.

Any ideas for recipes using any of the the following ingredients: fermented black bean paste, thai chile paste in soybean oil, chinese cooking wine, chinese red vinegar.

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  1. Steam fish and top with fermented black bean paste.

    Stir fry noodles with tenderized beef, sprouts, add black bean paste with chile paste for flavor.

    1. You can probably use the fermented black bean paste in Ma Po Tofu...Mabziegurl posted a delectable recipe for it under the thread "Your Most Requested Dish Recipe"...the recipe calls for fermented black beans, not paste, but it might work...the recipe also calls for rice wine, which you also have. I may make this again for the 3rd time very soon, I just love the spicy hot flavors.

      1. I use fermented black beans, mashed, in spare ribs with black beans. I'm sure you can find a recipe online, it's a fairly standard Chinese appetizer and dim sum dish.

        Chili paste is used in many spicy dishes, mostly from Sichuan or Hunan - mapo tofu, dry-fried green beans, spicy eggplant. You can add it to any mix of vegetables, meat, fish, noodles where you want some heat.

        Cooking wine (xiao xing wine?) can be used in many stir-fries involving meat, particularly pork. The wine cuts the fattiness of the pork. Normally you finish the stir fry with a mix of cornstarch, a little stock or water and some seasonings - sesame oil, soy, wine. Add this at the very end, stir until the corn starch is cooked and thickened.

        I'm not familiar with red vinegar, but could it be Chen Kiang vinegar, usually called black vinegar? I use this with some vegetables, usually the bitter ones like mustard greens or gai lan. It's also used in some braises.

        I think you can find specialized uses for all these ingredients. I find lots of recipes by googling on the name of the ingredient and adding more specifics, e.g. Asian, the kind of dish I'm interested in making, other ingredients I want to use with this one etc.

        1. This is an easy dish to use the fermented black beans. It is also a great dish for a Chinese dinner because it is steamed.


          2 boneless chicken breasts
          2 T salted black beans, rinsed and minced
          Seasoning Sauce:
          2 large cloves garlic, minced
          1 T cornstarch
          1 T soy sauce
          1 T sherry
          1 T oil
          1-1/2 t sugar
          juice of 1/2 lemon and lemon peel cut into quarters

          1. Cut chicken breasts into 1 inch square; place in a heatproof dish.
          2. Mix black beans with Seasoning Sauce.
          3. Thoroughly blend the mixture with the chicken, garnish with lemon quarters.
          4. Steam for about 15 minutes on until done. Remove lemon peel before serving.

          NOTE-I also make this with scallops.

          2 Replies
          1. re: AGM_Cape_Cod

            Could you elaborate on "Seasoning Sauce" you use in this recipe? Is there to some particular type or brand that you use?

            1. re: Sam D.

              The poster gives lists the ingredients that go into the seasoning sauce. I'd assume that you make the sauce, and then use it as the recipe dictates.

          2. the red vinegar is good for steamed blue crabs. You slice up some ginger and toss it into the vinegar. Dip the meat into the vinegar. The ginger tastes like pickled ginger.