Monday, August 29, 2011

Chickpeas with Black Bean Sauce

Stir-Fried Chickpeas, in the Wok
Sorry for the extended silence -- I went on tour to Minnesota and then came home to a hurricane! We're fine now, the MTA is up and running and, in Manhattan at least, it's back to business as usual. Getting back on-track with work reminded me -- I've been cooking and not sharing the delicacies. So, here's a summer stir-fry for ya!

In trying to adapt my cooking styles to jive with a (mostly) vegetarian lifestyle, I've found myself most inspired by non-vegetarian recipes that I then adapt to my own purposes. These Chickpeas with Black Bean Sauce is one-such recipe.

Cleaning out the refrigerator, I discovered a jar of black bean sauce. It hadn't expired yet, but I also knew I hadn't used it more than once, when making a stir-fry from The Breath of a Wok. So, rather than throw it out, I decided to use it. Last time, I had used it with crabs. So first I found a stir-fry with crabs in it, Danny Chan's Ginger and Scallion Crabs from Yohana's Culinary JourneyUsing that as a jumping-off point, I added in the black bean sauce. Then it was time to think of a new protein. A recipe for Chick Peas and Tuna with Spicy Black Bean Sauce came to the rescue. Eliminate the tuna, combine the recipes and ... voila! Dinner was served. My only complaint was that it was a bit dry. If anyone else has experience (and advice!) stir-frying chickpeas, please let us know in the comments. Bon appetit!

Chickpeas with Black Bean Sauce
adapted from Yohana's Culinary Journey and Goons with Spoons

In a small bowl, combine cornstarch with water. Set aside.

Heat wok over high heat. Swirl in grapeseed oil, add ginger and white part of green onions. Stir-fry 10 
Stir-Fried Chickpeas
seconds. Add black bean sauce and stir-fry another 10 seconds. Add soybeans and stir-fry 20 seconds. Add chickpeas and stir-fry another 20 seconds. Add broth, cover and cook 3 minutes, stirring once halfway through. Add soy sauce, sesame oil, salt, pepper, cilantro and green onion greens. Cover and cook 1 minute. Swirl in cornstarch mixture and egg. Stir-fry another 30 seconds until combined. Serve warm.

Make it a Meal: This is actually a meal in itself. If desired, you could serve over rice. For dessert, make an avocado milkshake. To drink, I recommend a rose, such as a 2010 Biohof Pratsch. Enjoy!

Leftovers: Make soup by pureeing leftovers with warm chicken or vegetable broth. Yum!

Links to other black bean sauce noshes: