Many people think that the fermented (salted) black bean sauce sold in jars at international markets and at Asian restaurants is made from black beans, but it is actually made from fermented black soybeans, just like miso, tofu, and soy sauce. Fermented black beans satisfy a umami taste adding depth of flavor to this vegan chicken dish.
Ingredients, Serves 4
1 cup Soy Curls
1/3 cup prepared broth or water
2 tsp. cornstarch or arrowroot
2 tsp. brown rice vinegar
1 Tbsp. tamari
2 cloves garlic, chopped
2 tsp. finely chopped ginger
2-4 Tbsp. fermented black beans, rinsed, chopped
4 scallions, sliced diagonally
1 cup diced red bell pepper
2 cups broccoli florets
2 cups cooked whole grains
1. Rehydrate Soy Curls in warm water to cover for 10 min. Drain and squeeze dry.
2. Combine broth and next 3 ingredients in a bowl. Set aside.
3. Heat wok or large skillet over medium heat; add Soy Curls to dry skillet and cook a few minutes until lightly browned.
4. Add remaining ingredients (except whole grains) plus 1/4 cup water. Stir fry for @3 minutes or until vegetables are tender.
5. Add sauce from Step 2 and continue to cook for 2 minutes until slightly thickened. Taste and adjust amount of fermented black beans if desired (see Chef notes). Serve over whole grains.
Chef notes: 1) Fermented black beans (aka Chinese Douchi) are available at international markets and online. One Tblsp. of fermented black beans has 870 mg of sodium, so start with 2 Tblsp. and adjust accordingly. 2) Soy Curls are available from Butler Foods, and online groceries such as Amazon. One cup dry Soy Curls yields @1-2/3 cup rehydrated. 3) Substitute asparagus or bok choy for broccoli.
©2017, Mimi Clark. Vegan Cooking Instructor and Natural Foods Consultant. http://veggourmet.wordpress.com