Yang Jiang Preserved Black Beans with Ginger 500g

Essential for a Cantonese meal of your choice of meat black bean with peppers. Just rinse 2 Tbls beans, lightly crush and add Chilli, garlic & ginger. Add a little sesame oil ( not included in your average takeout) Add beans to a little oil in hot wok, stir for few seconds. Add meat, before meat fully cooked through add peppers and a “ Splurge” of white wine. Finish off with 200 ml veg/ chicken stock and LIGHT Soy sauce for saltiness and 1tbls sugar or maple syrup to balance. Add a little rice flour dissolved in COLD water to add a gloss and thicken. Eat with medium noodles, 1 nest per person. It takes minutes and better than any Takeout!

Really tasty . Lightly crushed in a homemade green pepper black bean sauce

excellent with salmon ginger and soy in foil x 15 min at 200c in oven

These are the industry standard if you like making chicken/beef with green pepper and black bean sauce. You only need a couple of tablespoons for a meal for 3. Soak in water for 20 minutes then rinse well in a sieve. Optionally chop them (I don’t and most restaurants don’t). Add near the end to your chicken, onions, green peppers, garlic, soya sauce, chicken stock, MSG and sugar. Garnish with a bit of Chinese rice wine, sesame oil and spring onions. Sorted!

All good and use some already

I had bought these previously but wasn't too impressed as I was soaking them for 24 hours, as some blogs and reviews advise and they just tasted bland and squidgy. Then I saw someone suggesting to only soak for 20 minutes, what a game changer. I made a delicious and authentic black bean sauce with these.

Good

Very good