Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Sunday, January 23, 2011

Chicken with Black Bean Sauce

Here’s another recipe that I discovered in a Weight Watchers cookbook. I’ve used all the same ingredients, but slightly altered the quantities. This was a winner! My son and I even took the leftovers for lunch the next day. I believe this dish will have a permanent place on our menu rotation. With my change in quantities this makes 5 -6 servings.

Note: Next time I think I will add some red pepper flakes, or some chili garlic sauce to give the dish a little "spicy kick".

Ingredients:

3 boneless skinless chicken breasts, cut in half to make less thick, and then cut into thin strips
2 ½ tablespoons corn starch
1 cup chicken broth
4 tablespoons black bean sauce
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon sesame oil
1 ½ tablespoon minced fresh ginger
4 cloves garlic, minced
½ lb white mushrooms, cleaned and quartered
½ lb fresh snow peas, trimmed
2 carrots, thinly sliced

Directions:

Combine the chicken with 1 tablespoon of the cornstarch in a medium bowl; toss well to coat and set aside. Combine the remaining 1 ½ tablespoons of cornstarch, broth, black bean sauce, soy sauce and ginger in a small bowl or measuring cup; set aside.

Heat a nonstick wok, or large skillet, over medium heat until a drop of water sizzles. Swirl the oil, then add the chicken. Stir fry until lightly browned, 2 – 3 minutes. Add the garlic and ginger; stir-fry until fragrant, about 30 seconds. Add the mushrooms, snow peas and carrots; stir fry until crisp tender, about 3 minutes. Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, and the chicken is thoroughly cooked.

Serve over white or brown steamed rice.

2 comments:

scott and vikki said...

that looks/sounds so yummy!

Columbo said...

Yummy!!!!!!!!!!!!!! I can verify that.

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