hunan

Fermented black beans are found in Asian markets and once you buy them, they last pretty much forever! Also called salted black beans, they're used in the black bean chicken you order from Chinese take-out and has a much different flavor than the Mexican type of black beans. From chef Fuchsia Dunlop with my addition of some red pepper for color! Also check out my review of Recipe#247607.

Authentic Black Bean Chicken

chicken thighs

salt, plus more to taste

soy sauce

garlic,

ginger,

scallions, green parts only, cut in 1 1/2-inch pieces

black beans,

shaoxing wine sherry wine

chili pepper flakes

red bell pepper, julienned

rice vinegar

sesame oil

peanut oil,

Cut the chicken into bite sized chunks; put them in a bowl and add salt and soy sauce; mix well and set aside.

Heat peanut oil in the wok over high heat; add the chicken and stir-fry until it changes color, then remove from the wok with a slotted spoon.

Drain off all but 3 tablespoons oil from the wok, then return it to medium heat; add the ginger and garlic and stir-fry for a few minutes until they are fragrant and the garlic cloves are tender. Add the black beans and stir-fry until fragrant, splashing in the wine as you do so. Add the chili flakes and stir-fry for a few moments.

Return the chicken to the wok; add the red bell pepper and toss both in the fragrant oil, splashing in the vinegar and adding salt to taste. When everything is sizzly, throw in the scallions and stir a few times until barely cooked. Then, off the heat, stir in the sesame oil and serve.

This is a great recipe. My husband loved it!&lt;br/&gt;However I didn&#039;t have the fermented black beans so I substituted that with the Lee Kum Kee black bean sauce. I applied the same 4 tbsp though I think 3 will be suffice. No additional salt needed for marinating as the Lee Kum Kee sauce is salty

Fiery with chillies and fragrant with ginger, this sizzling pork dish is a feast for the senses.

Spiced pork with eggplant

milliliters (1/4 cup) peanut oil

(about 250 grams) Lebanese eggplants, halved lengthways

garlic cloves, finely chopped

tsp finely grated fresh ginger

tsp dried chilli flakes (optional)

fresh shiitake mushrooms, thinly sliced

lean pork mince

milliliters (1 cup) Massel chicken style liquid stock

dry sherry

tsp caster sugar

tsp sesame oil

Shallots, trimmed, sliced, to serve

White pepper, to serve

white rice,

This easy Hunan Beef recipe is a classic Chinese stir fry dish that’s better than takeout! Loaded with fresh veggies, tender beef, and a spicy kick, it’s always a family favorite. Ready in under 30 minutes!

Quick and Easy Hunan Beef

beef broth

cornstarch

oyster sauce

rice wine vinegar

honey or sugar

Sambal Oelek,

DoubanJiang (spicy chili bean sauce)

flank steak

canola oil, divided

garlic, minced

ginger, minced

broccoli florets

red bell pepper,

baby corn

Make the Hunan sauce: Combine all of the sauce ingredients in a bowl and stir to combine.

Heat 1 tablespoon oil in a skillet or wok over high heat. Stir fry until the beef is just done on the inside and getting brown, crispy bits on the outside.

Remove the beef from the pan, add the remaining 1 tablespoon oil, then add the garlic and ginger. Stir fry for about 5 seconds then add the veggies.

When the veggies are half way to tender crisp (about a minute for baby corn, red bell pepper, and broccoli), add the Hunan sauce. It should bubble up and thicken pretty quickly, about a minute or two. Turn off the heat, stir in the beef, and serve.

We almost never take out Chinese food because it appears many Canadian places use way too much oil for cooking - sometimes it's really drenched in oil. This dish is nothing like our local takeout - it looks perfectly cooked, juicy (yet not soggy), colourful, and super delicious. Great job!

Kelly, this is totally the best of a quick meal - easy, fast, healthy! Love all the veggies and that flavorful sauce! Well done!

Oh boy - this looks amazing! This is the sort of food I love to eat - thank you so much for sharing!

What a lovely looking dish Kelly. I'm definitely a fan of re-making dishes from my local chinese restaurant healthier too. Love this!

So vibrant, healthy, tasty..... love it; as everything else you publish ! :-)

Succulent beef slices complemented with the heat of chilli peppers, the authentic version of Hunan beef bursts with wonderful flavours and it’s very quick to cook.

Hunan Beef Stir-fry (小炒黄牛肉)

beef

tsp light soy sauce

tsp dark soy sauce

Shaoxing rice wine

white pepper

tsp neutral cooking oil

tbsp neutral cooking oil

g fresh chilli pepper, chopped (or to taste)

g pickled chilli pepper, chopped (or to taste)

60 g celery, julienned (can be replaced by coriander)

tbsp minced garlic

tsp minced ginger

Cut the beef into thin slices across the grain. To make cutting easier, you may put it in the freezer for 1-2 hours until it’s semi-frozen.

In a bowl, mix oyster sauce, light soy sauce, dark soy sauce, Shaoxing rice wine, cornstarch and white pepper. Put in the beef. Gently rub until the meat fully absorbs the marinade.

Add 1 teaspoon of oil and mix well. Leave to marinate for 10 minutes or so.

Marinate the beef

Heat an empty wok over high heat until smoking hot (see note 2 if using non-stick cookware). Pour in 2 tablespoons of oil and swirl to coat the perimeter of the wok.

Add the beef. Separate and flip the pieces with chopsticks to fry them evenly.

As soon as most of the beef loses its pinkness, put in the rest of the ingredients (fresh chilli, pickled chilli, celery, garlic and ginger). Retain the high heat and toss constantly for about 1 minute.

Dish out and serve immediately with steamed rice.

Stir-fry the dish

Try this Pickled Chili Whole Fish recipe derived from a famous Human recipe. It's super flavorful, and not that spicy. You can even use fish fillets instead of whole fish.

Pickled Chili Whole Fish (剁椒全鱼 Duo Jiao Quan Yu)

whole fish (~1 lb to 1.5 lb

Chinese Shaoxing wine

ginger

pickled chili (剁椒)

garlic

green onion

sugar

Chinese black vinegar

vegetable oil

Prepare fish

Remove fish scales, if any. Cut off the fins and gills. Remove the thin membrane inside the fish and the narrow blood vessel along the spine. Rinse the fish thoroughly. Pat dry. Use a sharp knife to extend the cut from the belly all the way through the tail then make an incision along the spine to unfold the fish into one flat piece (see pictures). If you don't like the bones, you can also butterfly the fish to remove most of the bones (not done in the pictures). Make 2 to 3 mirroring cuts on each side of the spine. Put the fish on a large plate.

Marinate fish

Peel the ginger. Cut half the ginger into slices and mince the other half. Add 1 tablespoon of Chinese Shaoxing wine to the fish. Put the ginger slices on top of the fish. Marinate the fish for 10 minutes on the counter.

Cut Green onions

Peel and mince the garlic. Add the minced garlic and ginger to a small mixing bowl. Cut the green part of the green onions into thin pieces and set aside.

Cover fish with sauce

Add 2 teaspoons of light soy sauce, 1/2 teaspoon of sugar, and 1/2 teaspoon of Chinese black vinegar to the garlic and ginger, mixing well. Then add 2 tablespoons of chopped pickled chili and mix well. If using two different colored pickled peppers, separate the seasoning first into two equal portions and add 1 tablespoon of each type of chopped pickled chili to each bowl. Remove the ginger slices from the fish and spoon the seasoned pickled chili on top to cover the entire fish.

Steam fish

Boil some water in a steamer or a large pot with a steamer rack over medium-high heat. When the water boils, carefully transfer the fish plate onto the steamer rack. Cover the lid and steam for 6 to 8 minutes (steam for 5 minutes if your fish is under 1 lb or 450 g and steam for 10 minutes if your fish is over 1.5 lb or 680 g or particularly thick).

Pour oil after adding green onions

Turn off the heat and add the green onions on top of the fish. Heat a cast iron skillet under high heat and add 1 tablespoon of vegetable oil. When the oil is hot, pour it over the green onions. Enjoy!

Top 5 hunan recipes from across the web

The most viewed hunan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Authentic Black Bean Chicken

Spiced pork with eggplant

Quick and Easy Hunan Beef

Hunan Beef Stir-fry (小炒黄牛肉)

Pickled Chili Whole Fish (剁椒全鱼 Duo ...

Top 5 hunan recipes from across the web

The most viewed hunan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Authentic Black Bean Chicken

Spiced pork with eggplant

Quick and Easy Hunan Beef

Hunan Beef Stir-fry (小炒黄牛肉)

Pickled Chili Whole Fish (剁椒全鱼 Duo ...

The most viewed hunan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine