Mock Clams With Black Bean Sauce Recipe - Cooking Index
Sauce | ||
1/2 cup | 118ml | Water |
2 tablespoons | 30ml | Soy sauce |
2 tablespoons | 30ml | Sherry |
1 teaspoon | 5ml | Sesame oil |
1 teaspoon | 5ml | Sugar |
"clams" | ||
1 tablespoon | 15ml | Canola oil - (to 2) |
1 1/2 tablespoons | 22ml | Salted fermented black beans - rinsed, and |
Lightly crushed | ||
1 teaspoon | 5ml | Minced garlic |
1 teaspoon | 5ml | Onion - cut bite-size pieces (small) |
1 | Green bell pepper - cut bite-size pieces | |
1 | Red bell pepper - cut bite-size pieces | |
24 | Baked or fried seitan "meatballs" - (abt 1" dia) | |
1 teaspoon | 5ml | Cornstarch - dissolved in |
1 tablespoon | 15ml | Water |
Sauce: Combine all ingredients in small bowl; set aside.
"Clams": Heat oil in a work or large deep skillet over high heat. Add black beans and garlic; cook until fragrant, just a few seconds. Add onion; cook 1 minute. Add green and red peppers; stir-fry about 30 seconds. Add seitan "meatballs" and sauce; bring to a boil. Reduce heat and simmer 5 minutes.
Add cornstarch solution and cook, stirring, until sauce thickens, about 30 seconds.
This recipe yields 4 servings.
Source:
Vegetarian Times, Feb 1995
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