Beef And Peppers In Black Bean Sauce I Made It Ii

Beef and Peppers in Black Bean Sauce

Ladybug_MrsJ 5 years ago
We really enjoyed this "Beef and Peppers in Black Bean Sauce." My Chinese-Canadian girlfriend had mentioned that her parents (her dad is a chef) cook with black bean sauce all the time. I thought I would give it a try. The Black Bean Sauce didn't taste very good (like salt) coming straight from the jar, but gave the final product a lovely body. We left out the sugar. We added fresh mushrooms. I wanted to make the recipe without spice alterations so I would know what a black-bean-sauce-based dish tasted like. If I were to make it again, I would definitely add sriracha and ginger to the meat marinade to spice it up a lot as per our taste. I did follow the method, despite my reservations the veggies would not cook in time. It was perfect. Keeper recipe! This is in the category of "Fast and Easy" meal. Thank you Watson for sharing your recipe!

PS: The recipe mentions that Black Bean Sauce is available in any supermarket. I did not see it in either supermarket near my home (International Foods Sections), despite living in a cosmopolitan city near a university and 10 high-rise complexes. I found it at the Asian market without issue. I am guessing that maybe the real Chinese chefs shop at the Asian superstore (not close to my home) or in Chinatown.

Beef And Peppers In Black Bean Sauce
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chuckieb 5 years ago said:

Love your photo Mrs. J.! I find that the vast majority of Asian sauces have an extremely high salt content. Even 'low' sodium Soy Sauce!!!! Sriracha and ginger would be nice additions. I can buy Black Bean Sauce at my Sobey's in Kanata so I'm surprised to hear you couldn't find it. Absolutely the Chinese Cooks and families shop either at T&T or China Town as the selection is great plus the prices WAY better. I like that you served it over noodles. It looks most deelish!

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mommyluvs2cook 5 years ago said:

Looks amazing Mrs. J! I agree, black bean sauce is not something to try straight out of the jar lol. It does have an amazingly high amount of sodium, but if used sparingly in a recipe, shouldn't be too bad :) I can find it at my local grocery store. I like your "future add-ins. I think they would be a nice addition to the recipe!!

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Ladybug_MrsJ 5 years ago said:

Hi Chuckieb! I didn't know you were in Kanata, neighbor. Cool! Nope - I couldn't find black bean sauce at Metro or Loblaws on Rideau, but the small Asian shop in the Byward Market had it. I go there all the time: I really rather support small merchants anyway. I love T & T, but it is so far from my home in the Byward Market. I know the prices are way better in Chinatown, but if I factor in time and travel I don't think I am saving any money. I also know the merchants in the Byward Market pay exorbitant taxes. Sobey's is a nice store, but Loblaws is a nice store too. I bought about 5 different types of noodles: I want to see which ones Mr. J. likes best. He is fussy that fellow when it comes to noodles: He like crispy ones (chow mien), whereas I like the soft ones ( lo mien). We go on a lot of dates in Chinatown, so I shop there when we are on a date (coconut milk is $3 per box instead of $5 - quite a saving). They also have more Thai and Vietmanese ingredients too, of course.

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Ladybug_MrsJ 5 years ago said:

HI Mommy! It is my first time using black bean sauce. I have thrown out a couple jars (totally out of character - I HATE to waste food - I will give stuff away before I waste it - mine just always expired - it is the only thing I can think of that I have ever wasted). I have always had the intention to make a recipe with it, but I think the taste always threw me off. I thought I would try to make it for the "Asian Challenge," but just couldn't get what I needed in time. Tastes better cooked for sure. Sigh....Anyway, Mr. J. loved it. :)

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chuckieb 5 years ago said:

We're actually out in Dunrobin Mrs J., but I shop predominantly in Kanata. I do make jaunts to China Town and T&T on occasion though, just for fun. :) The Byward Market is lovely and I especially love Nicastro's, House of Cheese, and the other small deli's and food shops there, Fun to see another 'Ottawan' in GR!

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DIZ3 5 years ago said:

Very nice photo, Mrs. J! Great find! This is definitely something we would like. I saved the recipe. The grocery stores around here are somewhat challenged when it comes to International foods. However, they do have black bean sauce. I keep a jar in the fridge. Coincidentally, the only recipe I use it in is a pepper dish.

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LindaLMT 5 years ago said:

Awesome photo MrsJ!! and nice find of a recipe. I'll have to look for it at my local grocer. They have a good international section but that doesn't mean they have everything. Thanks for the 'heads-up' about the saltiness of the black bean sauce. I'm still learning about Asian cooking and what's what.

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Cosmicmother 5 years ago said:

That looks great Mrs.J! The recipe looks awesome!
I always buy Hoisin sauce that's made with black bean paste (instead of soy bean paste) and use that if I see black bean paste called for--leaving out the sugar. You can always make your own hoisin with the black bean paste you have. The great thing about that is you can control the sugar! I coat chicken, pork loin etc with it and roast, but use it in stir fry's mostly. Love that stuff!
https://www.epicurious.com/recipes/member/views/hoisin-sauce-substitute-52415261

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Ladybug_MrsJ 5 years ago said:

Chuckieb - You and I have the same idea of fun! I go to Nicastro's at least once a month (especially any time I don't feel like cooking - we have antipasto those days - can't be beat!). They always have tasty bread too if I manage to get there before it is all gone! And they always look you in the eye and smile when they are serving you! Mr. J is a BIG FAN of the sandwich counter (but I have never tried it).

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Ladybug_MrsJ 5 years ago said:

DIZ - Good to know! I am going to check on the shelves in the small town I am from. I had never seen a person of another race before I moved to Ottawa (except on television), but I think things are changing.

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Ladybug_MrsJ 5 years ago said:

Linda - I always do the same old thing off the cuff (Chinese cooking wine, tamari, sesame oil, siracha, ginger, garlic, sometimes 5 spice) . This was a good change! Being dairy intolerant, it is nice for me to know I have some tasty meal and easy options that don't involve cheese. I bought some Oyster sauce too (I always resisted because I was a "no additives fanatic" and it always has CARAMEL COLOR listed as an ingredient: I tried it and it tasted phenomenal - just like Chinese take out - I used to just buy the vegetarian version based on mushrooms - we really like that too but I have to go to the far side of town to get it and I rarely do). I think I will spend some time looking for more actual recipes to follow someone "in the know" instead of just copying how I was taught to make Chinese food by Western cooks when I was a teenager (entirely a different method). Actually, a Chinese girl I used to work with came to my home to help me throw a birthday party for my Vietnamese room mate many years ago: We were serving Chinese food. I failed to follow up on her methods (based on my concerns about everything cooking at different times I cooked the veggies all separately): my loss! Now we have the internet, so I think it is time for me to start watching YouTube.

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Ladybug_MrsJ 5 years ago said:

Shona - I didn't know there were so many varieties of Hoisin sauce. I usually just bought the organic one from the Health Food Store. I am going to look at that more closely. Thanks for the info. Mr. J. really likes Hoisin sauce.

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eastcoaster 5 years ago said:

Ladybug MrsJ, that looks and sounds delicious. Lovely photo:))

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Ladybug_MrsJ 5 years ago said:

Thanks Manella! :)

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