For a vegan, or vegetarian alternative on this dish, you can certainly substitute the chicken, for tofu or, just leave it out entirely, and proceed to make this using only green beans as a base for the dish itself. Otherwise, all you carnivores, and omnivores alike, will surely enjoy this one!
For this recipe, you'll need: 1lb Boneless, skinless Chicken Breast (thinly sliced)
3 Tbsp Cooking Wine, or dry Sherry
1/2 Tsp Garlic Powder
1/4 Tsp Salt
4 Tbsp Light Soy Sauce
2 Tsp Corn Starch
2 Tsp Water
1 Tbsp Ginger (minced)
1 Garlic Clove (minced)
3 Tbsp Black Bean Paste
1 Tsp Sesame Oil *optional*
1/2lb Fresh Green Beans
2 Scallions (finely sliced)
1 Tsp Oyster Sauce
Let's get started! If you don't have a Wok, that's okay, I have one, so I cooked this in my Wok. You can use a deep skillet, that's big enough to fit all the ingredients at once. First, you'll start by preheating your pan, or Wok, on high heat for about 3-5 minutes. Add 2-3 Tbsp of Peanut oil, any neutral oil with a high smoking point will do. This will help evenly brown the chicken. You;ll want to marinate the chicken in a separate container overnight. Add in the salt, soy sauce, cooking wine, or sherry, and garlic powder. Then give it a quick mix. After that, add the corn starch and teaspoons of water, mix to combine, and add it to the marinated chicken. Gently, toss it around to coat evenly. Use your hands for this part, it makes a huge difference, trust me. Transfer the marinated chicken into the refrigerator and let sit overnight. The next day, begin with by sauteing the meat for a few minutes. I did mine in 2-3 minutes on medium-high heat. Transfer in a separate bowl and, set aside. Give your beans a quick rinse, then cut off the ends at both sides. The tips aren't usually consumed. Just letting you all know.
Next, you'll want to bring a pot of water to a boil, and blanch the beans for 30 seconds. Don't go over the 1 minute mark, on this, or they'll get too soft. After 30 seconds, quickly pull them out using a spider, or just dump the water in the colander. Immediately after doing so, dump the beans in a separate bowl of ice water. Mine had been sitting in the refrigerator overnight. I suggest that, when you prep. for this dish, you do the same. If you're in a pinch, go ahead, and skip this step, but I'll tell you honestly, it makes all the difference in authenticity!
Once the beans have completely cooled, drain the water and transfer them back into the bowl in which you had the ice water. Set aside. Drizzle the wok or, pan with a bit of peanut oil, and swirl to coat your cooking surface, entirely. Next, dice the garlic, scallions, ginger, and set aside. Add these to the chicken, towards the end of your cooking time. Right around the same time, add in the green beans. Stir fry for 30 seconds. Turn heat down to low, so you don't end up burning or, overcooking anything. Always remember, part of being a kitchen pro. involves, your ability to master heat control.
Consider that, a pro-tip! Now, lets work on the sauce. I usually do this part overnight and, refrigerate the sauce, so that I'm not scrambling around during the last minute, trying to put it all together while, attempting to beat the heat, only to end up burning what I'm Woking on! Get it? Hahaha! Wok, Woking? Woking on.... yeah! I know right? Okay, so the sauce... Add the oyster sauce, soy sauce, sesame oil, garlic clove, ginger, and corn starch slurry to the bowl and, combine. Next, add the black bean paste. It's important that you buy fermented black bean paste. Try to find this at your local Asian Market! Don't buy these types of condiments from regular grocery chains, because the markup is too vast on them, and you won't want to pay more, when you in fact, could be paying less for the same amount. Once the sauce is combined, you can whisk it together to smooth it out. If you need more water at this point, feel free to add it accordingly. This is just a guide that I'm giving you to help you through the meal process. You're the one who's going to put it together, so use your observation skills.
While you reach the end of your cooking process and, the ingredients is Woking around in the pan, or Wok, add the sauce then, using your offset spatula, stir to combine. Turn heat to high around this time, so that you allow the sauce to thicken. Let the corn starch do its magic here. It only takes a few seconds. Do not over thicken this sauce, you'll end up not liking the outcome. Just be watchful of it. Once the sauce thickens, turn off heat, and you'll want to make sure you planned ahead, with some steamed rice on hand. Dish out the rice, then serve a few spoonfuls of the stir fry, and garnish with sesame seeds, if you wish, or leave them out. It is entirely up to you! Don't forget to watch the video below, for more tips, and tricks!
I hope you've enjoyed my take on Chicken and String Bean with Black Bean Sauce, and you and your family love it as well. This dish serves as a wonderful addition to any weeknight meal arsenal. I know, I know, it's important to be prepared! You're absolutely right!
I'll see you all in the next video recipe! Please don't forget to comment, like, and subscribe to my YouTube channel: Food Cravings Chef Nicko! Here's one last pro tip! If you type in "chefnickostyle" in the YouTube search bar, that'll help you find me faster!
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