What can I say, I just love the Lee Kum Kee Brand Black Bean Garlic Sauce. And I have been using it for years now. It gives stir-fry’s more depth in flavor than mere soy sauce can. In fact, I don’t even use soy sauce in my stir-fry’s. I just mix the black bean garlic sauce with oyster sauce and some kind of chili sauce (i.e pepper satay) and wham… like I’m in Chinatown, all of a sudden!
In this dish, I used my leftover tomatoes and a little ground bison meat. Pretty simple and quick but bursting with flavor.
By the way, I like my stir-fry sauce a little thick, like gravy. So, I simply mix in a slurry of cornstarch and stock. It’s awesome! Give it a try.
3 tbs. Black Bean Garlic Sauce
2 tbs. Oyster Sauce
1 tbs. Chili Sauce (not sweet)
1 cup Chicken Stock
1 tbs Cornstarch
1 cup Diced Tomatoes
1 Onion, diced
Leftover Meat, ground, diced, sliced, etc.
3 tbs. Finely Chopped Scallions
2 tbs. Canola Oil
In a bowl, mix well all 3 sauces with stock and cornstarch. Meanwhile, in a medium heated skillet, add oil, meat and onions and cook for a few minutes. Add the sauce mixture and stir until bubbling. If sauce is too thick, simply add more stock. Turn off heat and stir in some chopped scallions. Serve on a plate and garnish with more scallions.