GRILLED CHICKEN WITH GINGER AND BLACK BEAN SAUCE
Tender, juicy, grilled chicken thighs you can enjoy with new potatoes, corn, and a fresh garden salad. You may want to add some apple wood chips to the grill for a wonderful, light, smoke flavor.
Provided by Denis Terrien
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Yield 2
Number Of Ingredients 5
Steps:
- Place thighs in a bowl, and add ginger, black bean sauce, sesame oil, and ground black pepper. Stir well until completely coated. Marinate in the refrigerator for 2 hours.
- Grill over medium heat until no longer pink but still juicy, about 20 minutes, turning only once.
Nutrition Facts : Calories 277.9 calories, Carbohydrate 1.4 g, Cholesterol 171.8 mg, Fat 10.9 g, Fiber 0.2 g, Protein 40.9 g, SaturatedFat 2.5 g, Sodium 232.6 mg
SESAME & GINGER GREEN BEANS
This easy side is good for you and full of flavour
Provided by Good Food team
Categories Dinner, Side dish
Time 15m
Number Of Ingredients 5
Steps:
- Cook the beans in a pan of boiling water for 3 mins until tender. Drain. Heat the sesame oil, then cook ginger and garlic for 1 min until fragrant. Stir in the beans, season and sprinkle with sesame seeds. Cook for 30 secs until hot through.
Nutrition Facts : Calories 45 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein
GREEN BEANS WITH GINGER AND GARLIC
Here is a recipe for fresh green beans, boiled just until barely tender and bright green, then tossed in a pan with minced garlic and ginger. The beans can be cooked a day ahead, leaving nothing more to do before the meal than to assemble everything over high heat.
Provided by Julia Moskin
Categories easy, quick, side dish
Time 20m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil, and fill a large bowl with ice water. Working in two batches, boil beans until just tender but still crisp and bright green. Start testing after 4 minutes or so, being careful not to overcook. When done, plunge beans into ice water to stop cooking, lift out immediately when cool and drain on towels. (Recipe can be made to this point up to a day in advance and kept refrigerated, wrapped in towels.)
- When ready to cook, heat 2 tablespoons oil in a wide skillet over high heat. Add half the beans, half the ginger and half the garlic, and cook, stirring and tossing constantly, until beans are heated through and ginger and garlic are softened and aromatic. Sprinkle with salt, and remove to a serving dish. Repeat with remaining oil, beans, ginger and garlic. Serve.
Nutrition Facts : @context http, Calories 88, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 285 milligrams, Sugar 4 grams, TransFat 0 grams
VEGAN COCONUT-GINGER BLACK BEANS
The velvety combination of beans and coconut milk is found in a number of African and Caribbean dishes, like Nigerian frejon and Haitian sos pwa nwa. In this recipe, black beans are simmered in coconut milk with a healthy dose of fresh ginger, then finished with lime juice. The result is a light vegan main or side dish. Finish with crushed plantain chips seasoned with lime zest for sweetness and crunch, or top with coconut flakes or tortilla chips, which are also excellent
Provided by Ali Slagle
Categories dinner, easy, lunch, weeknight, beans, soups and stews, appetizer, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Rinse 1 can of black beans, and set aside. In a large saucepan, heat the coconut oil over medium. Add the cumin and half of the ginger and cook until fragrant, stirring constantly, 1 to 2 minutes. Add the rinsed black beans and the remaining whole can of black beans (including the liquid), and the coconut milk; season generously with salt and pepper.
- Bring to a boil over medium-high, then reduce heat to a simmer and cook, stirring occasionally, until the beans are soft and the mixture is flavorful, 15 to 20 minutes. (If you want a thicker consistency, smash some of beans with the back of a spoon as the mixture cooks, and simmer longer.)
- Meanwhile, in a small bowl, crumble the plantain chips into bite-size pieces. Add the lime zest and a few generous grinds of black pepper, and stir to combine.
- Remove the beans from the heat. Stir in the remaining ginger and season with salt and pepper to taste. Stir in the lime juice a little at a time until the beans taste bright but the coconut flavor is still rich. Top with the seasoned plantain chips and serve with hot sauce for more kick.
BLACK SESAME BABKA
It's me in coffee cake form! Chinese and Asian! Babka is a yeasted Jewish/Eastern European coffee cake that's really swirly and fun to make. Typically it's filled with chocolate or cinnamon but this one is filled with one of my favorite flavors of Asian desserts, black sesame. It's nutty and toasty, like a darker peanut butter.
Provided by Molly Yeh
Categories main-dish
Time 4h
Yield 1 9-by-5-inch loaf
Number Of Ingredients 27
Steps:
- For the dough: In the bowl of a stand mixer, whisk together the flour, sugar, yeast, salt and orange zest. Add the milk, vanilla extract, almond extract and eggs and whisk to combine. Place the bowl onto the stand mixer, fitted with a dough hook attachment, and mix on medium speed to combine. Use a rubber spatula as needed to scrape the bottom and sides. With the mixer running, add butter 1 tablespoon at a time until it is incorporated into the dough. When all the butter is incorporated, mix on medium for another 10 to 15 minutes, until smooth and slightly sticky. Stretch the dough into a ball. Lightly oil a clean bowl, place the dough in top down, flip over to coat in oil fully and cover with plastic wrap. Let rise until it's doubled in size, 1 to 2 hours.
- Grease a 9-by-5-inch metal loaf pan and line with enough parchment paper to come all the way up on the two long sides and allow 1-inch wings.
- On a clean work surface, roll the dough out into a 22-by-10-inch rectangle. The dough should be slightly sticky but if it's too sticky to work with you can dust with a little flour. Using all but about 2 tablespoons of the Filling (recipe follows), spread it onto the dough, leaving a ½-inch border at the top edge. Roll the dough the long way into a tight log and pinch the edges to seal. Cut it in half so you have two shorter logs. Spread the top of one of the logs with the reserved filling and then twist the logs together. Transfer to the loaf pan, cover with plastic, and let rise until puffy and risen by about half, 30 to 40 minutes.
- Arrange an oven rack in the lower third and preheat to 350 degrees F.
- Gently brush the top of the babka with the egg wash and cover with the Crumble (recipe follows). Bake until the top is deep golden brown and the internal temperature is 190 to 195ºF, begin checking at 45 minutes.
- While babka is baking, prepare the Glaze (recipe follows).
- Cool for 15 minutes in the pan and then transfer to a rack. Drizzle over the glaze and then cool completely before cutting open. To store wrap tightly in plastic wrap and keep at room temperature. This is best within a day or two.
- In a medium bowl with a stiff rubber spatula, mix together the sesame paste, sugar, coconut oil, salt and orange zest until combined and spreadable. Reserve at room temperature until ready to use.
- Combine the flour, powdered sugar, sesame seeds and salt in a small bowl. Add the butter and rub together with your fingers until butter is thoroughly combined and mixture is coarse and crumbly.
- Combine powdered sugar and salt in a small bowl. Add 1 tablespoon of milk and whisk to combine. If the mixture is too thick, add more milk until desired consistency.
ASIAN-STYLE 3 BEAN SALAD
Provided by Ellie Krieger
Categories side-dish
Time 34m
Yield 8 (3/4 cup) servings
Number Of Ingredients 10
Steps:
- Put the string beans and frozen edamame into a steamer basket and steam them for 4 minutes. Transfer the beans to a large bowl and put them into the refrigerator to cool for 15 minutes or longer.
- In a small bowl whisk together the oil, vinegar, apricot preserves, sugar and ginger. Add the black beans and scallions to the other beans, drizzle with dressing, and toss to coat. Season with salt, to taste.
GINGER, CARROT AND SESAME GREEN BEANS
Steps:
- Heat a wok over high heat, and then add the vegetable oil. Add the ginger and cook for 30 seconds. Add the carrots and green beans and stir-fry for 2 minutes (adding a splash of water if necessary to facilitate cooking). Season the vegetables with the light soy, rice vinegar and a drizzle of toasted sesame oil. Garnish with a sprinkling of the toasted white and black sesame seeds.
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- Prepare brown rice using either the Instant Pot method or the Perfect Brown Rice method (which doesn’t require an Instant Pot). Set aside. Prepare black beans using either the Instant Pot method or the Black Beans from scratch method (which doesn’t require an Instant Pot). Set aside. (I would recommend making the black beans in the Instant Pot — if you have one — and the brown rice on the stovetop so they can cook simultaneously).
- Prepare 1 batch of our Gingery Lemon Tahini Sauce (or our 3-ingredient Tahini Sauce or Quick Ginger Miso Tahini Dressing). Set aside.
- To serve, divide grains and beans between serving bowls and top with steamed kale, 3 Tbsp each sauerkraut or kimchi, sliced green onion, avocado, sea vegetables (optional), and sesame seeds (optional).
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- Chinese Black Bean Sauce. View Recipe. "Fermented black beans mixed with traditional ingredients creates one of the most popular stir-fry sauces on a Chinese menu," says Buckwheat Queen.
- Chicken with Green Peppers in Black Bean Sauce. View Recipe. Ready in about 45 minutes. Black bean sauce provides the flavorful base for this simple chicken, onion, and bell pepper dish.
- Quick Tofu Stir-Fry. View Recipe. This recipe is ready in about 25 minutes. "Crumbled tofu, frozen vegetables, and black bean sauce create a fast and easy dinner or lunch.
- Bitter Melon and Black Bean Sauce Beef. View Recipe. This flavorful beef and black bean sauce stir-fry also features bitter melon, onion, garlic, and ginger.
- Sichuan Mapo Tofu. View Recipe. With black bean sauce on hand, you can make this spicy mapo tofu with ground pork in next to no time. It's on the table in about 30 minutes.
- Chinese Green Bean Stir-Fry. View Recipe. A great, simple side dish to make in the wok. You'll stir fry fresh green beans with garlic and ginger, and finish with black bean sauce.
- Grilled Chicken with Ginger and Black Bean Sauce. View Recipe. Black bean sauce with garlic, minced ginger, and a splash of sesame oil are all you need to build a marinade with big flavor.
- Chicken and Snow Pea Pasta. View Recipe. Here's a hybrid dish that combines chicken and bow-tie pasta with black bean sauce, peanut butter, and snow peas.
- Citrus Carp. View Recipe. This wokked fish recipe delivers big flavor with black bean sauce, orange peel, garlic, ginger, sherry, soy sauce, and sugar. "Carp and Mandarin oranges are traditionally served at Chinese New Year for good luck, this is an excellent way to get both in!"
- Jian Bing (Chinese Crepes) View Recipe. This quick and easy Chinese crepe recipe is ready in about 20 minutes. "This is only one of many variations of Jian Bing, a.k.a.
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