2 tbsp peanut oil
2 tbsp fermented black beans --
1 rinsed and drained
1 tbsp garlic -- minced
1/2 cup chicken broth
1 tbsp soy sauce
2 tbsp rice wine
1 tsp sugar
1 1/2 tsp cornstarch
Directions
Heat a wok or heavy skillet over medium-high heat. Add the oil, the
black beans and garlic. Stir-fry about 12 seconds. Add the rest of the
ingredients and stir-fry about 1 minute or until sauce thickens. Makes
about 3/4 cup sauce.
Recipe By : Sun-Sentinel (4-11-96)
Servings: 1 servings
Asian Black Bean Sauce Recipe brought to you by Recipe Ideas
Categories: Bean; Sauce; Vegetable
The History of Recipes
Experts have tracked the existance of recipes way back into antiquity, certainly as far as early Egypt, and maybe further still. Interesting though that maybe, generally, these early cook books were just primitive pictorial instructions for preparing food.
Interestingly, the oldest recipe discovered, according to experts is a series of clay tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. Later on, in Roman times 25BC a roman called Apicius compiled a number of documents detailing recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals were split into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. This early Roman chef informs us how the cooks of his times were skilled in the use of many different herbs and spices, including some familiar names such as thyme, fennel and dill. Closer to modern times, there were a couple of cookery books which appeared in the 14th Century ; a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these books have no connection with the spicy food that is popular today, but instead descriptions of the types of meals enjoyed by the upper classes of those days. In the fifteenth century, people returning from the crusades brought us a variety of foods and herbs from the holy land, including parsley and basil. These new spices and herbs created an outbreak in cookery books, many of which are kept safe in private collections. During the succeeding few hundred years, the rich and powerful families of Wesstern Europe competed to lay on the most extravagent meals, and consequentially the best cooks and their recipe collections became highly prized. Even so, it wasn`t until the 1800s the formal cooking and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, verifying, and writing down the recipes that were being prepared for the better households. By the arrival of the 1900s, cookery books were highly popular mostly as a result of better eduction, people having more leisure time and disposable income. Like it or not, the introduction of television brings us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Asian Black Bean Sauce recipe.
