Directions:
- PREPARATION.
- In a cup add the salted black beans (rinse briefly in water to remove some of the salt) and then add 1-2 tablespoon dry sherry or substitutes. Then add grated ginger, chopped garlic and soak for 15 or more minutes, set aside.
- In a bowl add the ground meat and 1 tablespoon soy sauce and mix, set aside.
- In a cup add stock, Amoy Sichuan Spicy Noodle Sauce, chili paste with garlic, set aside.
- In a cup add the 2 tablespoons tapioca starch and 4 tablespoons water, mix and set aside.
- Cut up the FIRM tofu into bite size cubes, place in a pot of low boiling water, add 1 teaspoon salt and cook for 7 minutes, drain and set aside.
- For the Chinese Chives, discard the buds/flowers (some like to use this), wash the Chives and then cut into small 1 inch pieces ( 3/4 cup), set aside, (or if using spring onions/scallions, wash and clean then cut into small pieces).
- Place the cleaned shrimp in a boil, add 1 teaspoon salt, 1 teaspoon vinegar, toss and let sit for about 15 minutes, set aside.
- COOKING DIRECTIONS.
- In a wok (or Teflon pan) add the peanut oil and when hot add the salted black bean mixture, stir for 1 minute.
- Add the ground pork (or other meat) and stir to break up the pieces for about 1 minute.
- Next add the stock mixture, stir and bring to a boil.
- Add the tofu, chives and gently toss (try not to break up the tofu), cover and let cook for 2 or more minutes, remove the cover and gently toss again, cover and let cook for 1 more minutes. (Further, if substituting spring scallions in place of chives, add at the same time the sesame oil is added).
- Mix the tapioca starch and water, remove the cover and then add 1/2 of the mixture and at the same time stir gently until the sauce becomes thick (add more of the tapioca mixture as needed).
- Add the shrimp (discard liquid), toss gently and cook until it has a pink coloring (do not over cook).
- Add sesame oil, briefly toss gently… now you are almost finished.
- In individual plates add some white rice and then the shrimp/black bean tofu sauce on the side or on top.
- Enjoy.
- NOTES:.
- This recipe is fairly mild in taste. However, you can add chili oil, chili peppers or other hot spices to taste.
- The Amoy Sichuan Spicy Noodle Sauce (fermented salted soybean, chili, garlic) is a great ingredient for this spicy dish or use other types of bean sauces (like Japanese miso paste, Chinese brown bean sauce) found in Asian food stores.
- Serve with white or other rice of your choice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 535.16 Kcal (2241 kJ) | ||
| Calories from fat | 338.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.59g | 58% | |
|---|---|---|---|
| Cholesterol | 44.51mg | 15% | |
| Sodium | 2170.33mg | 90% | |
| Potassium | 397.07mg | 8% | |
| Total Carbs | 31.62g | 11% | |
| Sugars | 2.99g | 12% | |
| Dietary Fiber | 1.75g | 7% | |
| Protein | 19.77g | 40% | |
| Vitamin C | 7.6mg | 13% | |
| Iron | 3.3mg | 18% | |
| Calcium | 228mg | 23% | |
| Amount Per 100 g | |||
| Calories | 190.19 Kcal (796 kJ) | ||
| Calories from fat | 120.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.36g | 58% | |
|---|---|---|---|
| Cholesterol | 15.82mg | 15% | |
| Sodium | 771.31mg | 90% | |
| Potassium | 141.11mg | 8% | |
| Total Carbs | 11.24g | 11% | |
| Sugars | 1.06g | 12% | |
| Dietary Fiber | 0.62g | 7% | |
| Protein | 7.03g | 40% | |
| Vitamin C | 2.7mg | 13% | |
| Iron | 1.2mg | 18% | |
| Calcium | 81mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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