Howdy from St. Louis! This looks to be the second recipe of yours that I've very seriously wanted to make! I made your Salisbury Steak and it was very very good! I didn't put a dimple in the bottom of the patties and they turned into tennis balls, but still great! Anyhow, I'm not yet a Patreon patron but am thinking about it so I watched your video and paused it while typing up a wordpad document like I did with the Salisbury Steak. It works! Thank you very very much for mentioning the amounts and measurements in your videos!!!! This looks very interesting! I've never used asparagus in anything but I do like it! I'll let you know how it goes! Thanks for your great videos!!!!!!
Yum. Would it be okay to use those commercial black bean sauce bottles. But would it still taste the same by adding sesame oil and broth, or should i leave those out?
After you removed the chicken and added the oil, should I remove the black stuff in the pan before adding the onions. I know its flavor but it is kinda dark?
the only sadness I have, is this posted after my grocery outing for the day. will have to wait a few days to make cuz its too cold in Montreal today to run to the store again!
Hey Flo and Dude, That just looks delicious! Please keep the wok stir-fry recipes coming! I love cooking with my Instant Pot when I'm in a hurry, but these wok stir-fries are even more special when you have some time I think... So many combinations of meat, veggies, and garlic and ginger. Thanks, and keep up the good work! Take care!
Made it yesterday with green beans. Success! Thank you! I was watching an older video. Where did you get your wooden salt container with the dual compartment? I was only able to find a 1 compartment box. Thanks again!
Hi Flo, my dream is to get a wok. I need good knives too, mine the worse. I am not a big fan of beans I could leave out right...but maybe I be a big girl and try. LOL.
I'm not going to lie. I'm in tears now because this totally reminds me of my mom and her cooking. She would make this often and it was the best. You don't realize how much you miss your mom's cooking until she's no longer around to cook for you. I'm glad I found this channel.
Do you ever make a jar of minced black bean and garlic covered in olive oil that you keep in the fridge? I think mine has been going for 15 years now. When it gets low, I make a fresh batch, scoop out the older stuff, put the newer batch at the bottom and the older stuff back on top. I steam fish with it, make spareribs, etc.. Everyone always wants to know what's for dinner when I use that condiment..
@@FloLum Rinse all of your beans and I do a 1-1 ratio with beans to garlic in the food processor. give it a couple of pulses and that's it.. Put it into a jar and cover it with your oil of choice.. so much easier..
Just made your black bean paste using your recipie, turned out amazing with a leek, tofu, spinach and spring onions. Had it with sweet potatoe on the side. Was super. Will try this next with 'What the Cluck' instead of chicken this week. Thanks for the videos. Much appreciated my me and my guy flora.
Made this last night and it turned out so goooood! I didn't have as much asparagus as needed, so I added some red bell peppers into the mix. The flavor actually reminded me of stir fries I would get a legit Chinese restaurant ... I think it was the umami from the funky, fermented black beans was what made the flavor similar to restaurant style. I don't have a wok, so I made it on a regular skillet with average stove top power, so imagine if I had a wok and higher BTUs to work with! LOL. Gotta put that on a wish list! Thanks again for an excellent recipe! I will definitely be making this again!
Hello Flo and Dude! I made this recipe for Black Bean Chicken for my husband and and I last night. First bite we both smiled and exclaimed how delicious this was. I found a small Asian store here in Yuma AZ and was able to get both the Shao Hsing rice cooking wine and the fermented black beans. I think this was what gave us such an authentic taste. I did add mushrooms, but otherwise cooked it exactly as you directed. I'll be making this again (and again, and again) . I'd like to try other vegetables as you suggested. LOVE your channel!
Hi Flo ! Please can you give metric measurements in your videos for the rest of the world who are metric and not imperial?? Very appreciated! Cheers Isabella
I love ! love! love ! her cooking she uses such a simple ingredients and not too much salt just love it I’m going to try every one of her recipes I don’t eat outside food anymore or Chinese food anymore because of the high sodium content and sugar she makes it so simple and delicious .😋 LOVE IT 🥰
I actually thought those were green beans from the thumbnail and will be using it because I have so much from summery gardening. You guys really have the best simple home style Asian recipes, appreciate you keeping it basic to the clean light flavors. Healthy too.
Hi Flo, I’ve been following for about 6 months or so...not sure, just for sure before the pandemic🙀. I’ve learned so much about your childhood recipes and how to make them, and I really appreciate you sharing them. Finally decided to follow through to be a patron❤️
Thank you for this recipe! I cooked this dish today, and your instructions were clear and easy to follow. The chicken comes out flavorful and moist. I used a commercial garlic black bean sauce and added some tofu. Delicious and easy to make.
I was reaching for the keyboard to say that Bourbon or whiskey are a good alternative to Chinese cooking wine when you said it. Ya done went and stole all my thunder, Flo! Happy New Year!
This recipe looks great! I'm definitely going to try it. Just in case anyone has an allergy, the 'black beans' in the recipe aren't fermented black beans they are fermented soybeans. I normally have issues with soybeans, but the product used here, miso and tempeh (all fermented soybean products) don't bother me.
Sounds like I am the only one that ran into difficulties. As the chicken got near to being done, a "glaze" started to form on the bottom of the wok. It got thicker & darker as I cooked the onions & then added the beans, etc. We were still able to eat the chicken & beans (which was delicious), but I was left with a thick burned on layer on the bottom of the wok. I seasoned my wok carefully and stir the food in it like crazy when I'm cooking in it, but this always happens. BYW did you turn the heat down when you simmered the asparagus with the lid on?
Ooh... there is nothing like fermented black beans. I have only ever seen them in Asian markets. If you omit them, you'd still end up with a pretty tasty dish. Or, sub a black bean sauce instead. That is usually easier to find.
Can we cook the onions and esparagus first, then dish out and then cook the chicken and return the vegetables to the chicken to mix together. I found that it is less messy that way!
I almost always prefer to cook meat before veggies so that the flavour from the meat infuses into the veggies and the liquid from the veggies also help to deglaze the pan. But you can do whatever is best for you!
It depends. I have a traditional stainless steel wok with a round bottom. Doesn’t work well with electric stove but great on a gas stove. I chose stainless because at the time (20 years ago), I wasn’t comfortable with seasoning and caring for a carbon steel one. Personally I don’t like anything with non-stick coating and I’m not sure a flat bottom wok is really a wok at all. Hope that helps.
Looks yummy. While I like asparagus, my son doesn't so, I would be inclined to use broccoli 'cause it's my favourite vegetable. While I love you IP recipes, I certainly wouldn't be adverse to some more stir fry recipes! 👍😊
I love your show! I find it interesting that as a Canadian you are using imperial measurements. I’m curious - are you doing that for the benefit of your American audience, or is that common in Canada?
I think they switched from imperial to metric sometime during my schooling years. But we use it interchangeably here in Canada. What drives me crazy is price for produce is in imperial on signage and when they ring you up at the cashier, it’s in metric! I still think in imperial.
I was wondering about your portable gas stove. I want to buy one but I'm not sure which one will be hot enough for wok cooking. My stove is not hot enough to achieve 'wok hei'
That looks absolutely delicious! I love asparagus, I’m amazed at how many people don’t know about the aftermath of eating asparagus! I only discovered it myself by accident, from a weird smell...I shall say no more!
Looks delicious! Can't wait to try it after I season my wok. Not everyone has the after effect from eating asparagus, I don't. Did you know it's genetic?
I use bourbon in place of the wine. It works well. I prefer thighs, too. I don't care for dry breasts. I'm going to check online for the black beans. I can't find them here.
It is funny living in the US if you mention black beans it is something totally different. I brought turtle beans last time I traveled in SE Asia. I know the Chinese ones are soybeans and I have made the mistake of eating a spoonful right of a can one time before rinsing.
This is my first like to you . Can you kindly make for us Filipino salad but with vegetable gelatin and NOT an animal gelatin. Coz I am vegetarian. Another question please : is fiesta salad different from boko salad ? Thanks ...
