Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Stir-Fried Broccoli with Black Bean Sauce

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Stir-Fried Broccoli with Black Bean Sauce Empty Stir-Fried Broccoli with Black Bean Sauce

    Post by Lobo Sun 24 Jan 2016, 10:04 pm

    Stir-Fried Broccoli with Black Bean Sauce Img86l
    Stir-Fried Broccoli with Black Bean Sauce
    Stir-Fried Broccoli with Black Bean Sauce Translucent
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    Broccoli’s distinctive flavor adapts well to a wide variety of seasonings, and it’s one of the most nutritious foods you can eat. It is generally available year-round, with a peak season during the cool months from late autumn to early spring.






    • 11

    Ingredients:


    • 2 Tbs. Chinese salted black beans 
    • 1 Tbs. peanut oil 
    • 2 garlic cloves, minced 
    • 1 Tbs. minced fresh ginger 
    • 1 1/2 lb. broccoli, cut into 1 1/2-inch florets 
    • 3/4 cup chicken broth 
    • 1 1/2 Tbs. soy sauce 

    Directions:

    Rinse, drain and mince the black beans; set aside.

    In a large fry pan over medium-high heat, warm the oil. Add the garlic and ginger and cook, stirring, until fragrant but not browned, about 30 seconds. Add the broccoli, stir to coat with the oil and cook for 1 minute.

    Add the broth, minced black beans and soy sauce, increase the heat to high, and cook, stirring occasionally, until the broccoli is tender and the liquid is slightly reduced, 3 to 5 minutes. Serve immediately. Serves 4.

    Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).

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