Tuesday, July 20, 2010

Black Bean Monchong

Monchong? Yup, that's what Wendell said . . . monchong . . . but he said you can use any white fish. He actually used a spareribs recipe, but still it came out really, really good.

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Coat about 2 pounds of cut up monchong in cornstarch and fry in oil. Remove from heat and put onto a steaming dish. Cover with a mixture of 2 tablespoons of rinsed and mashed black beans, 3 cloves minced garlic, 2 tablespoons shoyu and 1 tablespoon sugar. Steam for a few minutes. He didn't give me an exact time . . . he said less than 10, just to get the black bean sauce cooked. Then he added about a 1/2 can of chicken broth thickened with a little cornstarch.

5 comments:

Leslie's pics said...

uuuuuuuuu, that sounds goood!

Erick said...

Easy and ono, doesn't get better than that. Nice recipe!

jalna said...

Les, it was really good . . . tasty!

Just my style of recipe yeah Erick.

Betty Townsend said...

Yum...looks good.

jalna said...

Thanks Betty. It was!