Black Bean Sauce is a very common item to see on Chinese Restaurant menu’s – Chicken in Black Bean Sauce, Tofu in Black Bean Sauce, Shrimp in Black Bean Sauce etc. Go to any Asian market and you can easily get a jar of Black Bean Garlic Sauce which is the base for these dishes. However, I decided this time to make the sauce myself. It is super fast and easy, as long as you can get your hand on the beans. This sauce is actually not made with black beans, but instead with preserved soy beans that look black in the vacuum sealed package because of the preservation process. You will be so happy you opted for the homemade version when you make this Chicken & Mushrooms in Black Bean Sauce. One problem though – after making the homemade version, you’ll never want to eat the ones from the restaurant again. Even a lot of the restaurants use the jarred version for convenience. I’ve seen them when I order food from the Chinese restaurants. You’ll instead prefer your own homemade version!
Traditionally, the chicken pieces would be tossed in cornstarch or tapioca flour and deep fried first. However, I decided to create a version a little lighter in fat and calories and went instead with a stir fry methodology. Hope you enjoy this lighted up version of Chicken & Mushrooms in Black Bean Sauce.
As the Lunar Festival is approaching us in a few days, why not celebrate by creating this easy Chinese recipe at home?
It is most often served with rice, but I had it over a bed of brown rice/millet ramen noodles, to add some #wholegrain goodness to the meal! It is also good luck to eat noodles during Chinese New Year as they symbolize longevity.
Since you have saved some calories, how about trying some of these Lunar Festival treats for dessert! The Chinese New Year starts this weekend so it’s the perfect time to indulge!