What to do with jar of black bean garlic sauce?

[Beth Y]

Okay, in my pantry is an unopened jar of black bean garlic sauce that I got at my local asian grocery. I recall getting it for some recipe, but don't rememeber which one?!?!?!? Does anyone have any recommendations for what to do with this stuff?

[WeekendCook]

I have a jar too -- and absolutely no idea why I bought it!!! So, eagerly awaiting suggestions!

[Canice]

I use it in stir-frys all the time but I'm not finding any recipes; wish the search function were working for me! Oh, I do know that I also make a stiri-fried broccoli from Eating Well a year or so ago. I'll go hunting...

[Kristal]

We tried this recipe last week and thought it was delicious. It's from the Mustard's Grill Napa Valley Restaurant Cookbook. Of course, it only uses a small amount of black bean paste, and a whole lot of hoisin, so maybe it won't help you. But the recipe is good, so I thought I'd post. :)

Mongolian Pork Chops

During March 2000, which was not a particularly busy month, we sold 1,581 Mongolian Pork Chops. Yikes! In the winter we serve them with braised red cabbage; hot, sweet Chinese-style mustard sauce; and mashed potatoes. In the summer, we might switch to sugar snap peas or haricots verts. You'll have extra marinade, which keeps well, refrigerated, and can be used for baby back ribs or chicken (especially chicken wings, which when smoked then grilled are great). There are two special ingredients that really make the marinade: hoisin sauce, which is a slightly sweet Chinese bean paste, and a black bean paste with chiles that is pretty spicy. Look for them in Asian markets. Try to find brands that do not contain MSG.
—Cindy Pawlcyn

Serves 6

6 (10-ounce) center-cut double pork chops

Mongolian Marinade
1 cup hoisin sauce
1 tablespoon sugar
1 1/2 tablespoons tamari soy sauce
1 1/2 tablespoons sherry vinegar
1 1/2 tablespoons rice vinegar
1 scallion, white and two-thirds of the green parts, minced
1 teaspoon Tabasco sauce
1 1/2 teaspoons Lee Kum Kee black bean chile sauce
1 1/2 teaspoons peeled and grated fresh ginger
1 1/2 tablespoons minced garlic
3/4 teaspoon freshly ground white pepper
1/4 cup fresh cilantro leaves and stems, minced
1 tablespoon sesame oil

Trim the excess meat and fat away from the ends of the chop bones, leaving them exposed. Put the pork chops in a clean plastic bag and lightly sprinkle with water to prevent the meat from tearing when pounded. Using the smooth side of a meat mallet, pound the meat down to an even 1-inch thickness, being careful not to hit the bones. Alternatively, have your butcher cut thinner chops and serve 2 per serving. To make the marinade, combine all the ingredients in a bowl and mix well. Coat the pork chops liberally with the marinade and marinate for 3 hours and up to overnight in the refrigerator.

Place the chops on the grill and grill for 5 minutes on each side, rotating them a quarter turn after 2 to 3 minutes on each side to produce nice crosshatch marks. It's good to baste with some of the marinade as the meat cooks. As with all marinated meats, you want to go longer and slower on the grill versus shorter and hotter, because if the marinated meat is charred, it may turn bitter. The pork is ready when it registers 139 degrees on an instant-read thermometer.

[doggerham]

Doesn't Eva's Ma Po Tofu call for this?

Oh Eva.....

[jtoepfert100]

Doesn't Eva's Ma Po Tofu call for this?

Oh Eva.....

It calls for black bean paste but I imagine you could substitute (in fact, I think that I did substitute b/c I could only find the black bean garlic sauce). This is really good!

* Exported from MasterCook *

Ma Po Tofu

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Meatless

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 oz extra-firm tofu
1 tablespoon vegetable oil -- original called for 3 tbsp
4 oz lean ground beef -- or you can leave out the meat altogether if you want to make it veggie
1/2 tsp chopped garlic -- or to taste
1 leek -- cut into short sections
1/2 tsp salt
1 tbsp black bean sauce
1 tsp soy sauce
1 tbsp chili paste -- or chili garlic sauce (original calls for chili bean paste)
3 tbsp chicken broth
1/2 teaspoon cornstarch
1 1/2 teaspoons water
few drops sesame oil
black pepper to taste

Mix water and cornstarch to equal 2 teaspoons paste. Set aside

Cut tofu into 1/2" cubes. Bring water to boil in saucepan, add tofu, blanch 2-3 minutes to harden. Drain. Heat oil in preheated wok. Add ground beef and garlic and stir-fry until color of beef changes. Add chopped leek, salt, and sauces and continue stir-frying until ingredients are well-blended. Add chicken broth and tofu. Bring to boil and braise slowly for 2-3 minutes. Add cornstarch paste and stir until sauce thickens. Sprinkle with sesame oil and black pepper.

Cuisine:
"Asian"
Source:
"CLBB, posted by aggie94 (Eva)"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 212 Calories; 15g Fat (61.6% calories from fat); 15g Protein; 6g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 491mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[blazedog]

I had a jar bought last year and was bound and determined to use it as part of trying to use ALL the stuff I was hoarding in the pantry.

It has turned into my new favorite fast, easy and mindless dinner.

I stir fry chicken or pork with it using the Cooks Illustrated method.

First I briefly marinate the meat in some sherry and cornstarch.

I then stir fry the meat in some peanut oil (I use a nonstick pan to minimize the amount of oil necessary per Cooks ILlustrated's advice).

I then remove the meat and add the veggies -- I am especially fond of sugar peas stir fried.

I then add back the meat and add the sauce which I have doctored with some sherry and also sugar (I am using Splenda though) and pour over and heat brief.

It is really good and SO easy. I will now be buying another jar -- mine is Kee Kum Kee which is made in Hong Kong.