The not-so-secret ingredient in
"Chinese Black Bean Chili" is the Chinese black bean sauce. As
described in the recipe head notes, "Garlicky Chinese
black bean sauce is a salty intense seasoning". Not one to shy
away from intense flavors, I found this dish immensely satisfying with the
black bean sauce adding a wonderful complexity to a dish made up of otherwise commonplace
ingredients: black beans, onions, carrots, and tomatoes. You would expect to
find chili powder in a chili dish, and here you do, but a surprise ingredient
that stretches the boundaries of chili as we might think of it is freshly
grated ginger, which of course marries nicely into this Chinese themed recipe. As
I have been noticing in many of her dishes, Robin often incorporates a theme of
twos, or a theme of threes, into a recipe. Here it is a theme of twos with the
Chinese black bean sauce, and the black beans themselves. An unusual and
delicious take on chili, which I heartily recommend.
"Keeping it McDougall Friendly"
checklist:
ΓΌ
Omit the canola oil when stir-frying the
veggies, and use a bit of sherry, water, or broth instead, and/or a nonstick skillet.
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