I want to make or buy black bean sauce but it must be wheat free. Any ideas?

Answer 1

Black beans, Garlic, Ginger
use oil and a blender to make a sauce (an emulsion)

or

chicken stock and thicken with arrowroot or cornstarch (a gravy).

Using oil and a blender...
Ming Tsai Chinese Black Bean Sauce
"Simply Ming" by Ming Tsai

Ingredients
1/3 cup Fermented or Chinese black beans (see Note)
1 cup Grape seed or canola oil
1/2 cup Minced garlic, or about 1 head plus a few cloves (can be pureed in a food processor)
1/2 cup Peeled and finely minced ginger
2 bunches Scallions, white and green parts sliced 1/8 inch thick
1 tablespoon Sambal oelek or hot pepper sauce
1/3 cup Shaoxing rice wine or dry sherry
1/2 to 1 teaspoon Salt, or to taste
1 teaspoon Freshly ground black pepper

Preparation
Instructions: Soak the black beans in water for 15 minutes, drain and rinse, then drain again. Roughly chop, and set aside.

Heat a wok or large saute pan over high heat. Add 1/4 cup of the oil, swirl to coat, and add the black beans, garlic, ginger and scallions. Stir-fry until soft, 2-3 minutes.

Add sambal oelek and wine, decrease heat to medium and cook until reduced by three-quarters, 2-3 minutes. Add salt and pepper.

Remove from the heat and allow to cool. Put half of the mixture in a blender or food processor and puree on high speed while adding the remaining 3/4 cup oil.

Stir puree back into remaining mixture and allow to cool completely before placing in an air-tight container. Refrigerate until ready to use. (The oil probably will separate from the sauce.)

Note: Chinese black beans are soy beans that have been fermented and cured in salt, which turns them black. Asian grocers sell them in bags, cans or jars. They may also be found in the Asian section of some supermarkets.

Makes 2 1/2 cups sauce

Answer 2

Spareribs With Black Bean Sauce Recipe
From Rhonda Parkinson,
Your Guide to Chinese Cuisine.
FREE Newsletter. Sign Up Now!
Recipe Feedback:
User Rating
Be the first to write a review


Spareribs are braised in a savory mixture including Chinese fermented black beans and garlic. Don't have black beans on hand? You can substitute 2 tablespoons of black bean sauce - add it with the chicken broth and other seasonings near the end of cooking.
Serves 4 to 6.

More Spareribs Recipes
INGREDIENTS:
2 pounds baby back spareribs
2 tablespoons fermented black beans (also called salted black beans)
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons dark soy sauce
3 tablespoons oil for stir-frying, or as needed
1 small red chili pepper, de-seeded and chopped
1 cup chicken broth or water
1 tablespoon light soy sauce
1 teaspoon brown sugar
a few drops sesame oil
2 scallions (spring onion, green onion) cut into 3 - 4 pieces
PREPARATION:
Cut apart the spareribs. Rinse the fermented black beans thoroughly and then mince. (Not rinsing the beans will make the taste too salty). Mash the beans together with the minced garlic and ginger, and the dark soy sauce.
Sponsored Links
Italy's Best Garlic Bread
The most outrageously delicious garlic bread recipe on earth.
www.GarlicValleyFarms.com

My Mom Makes Killer Pizza
Learn Mom's Pizza Secrets and Make Great Pizza at Home.
www.Pizzeria-Secrets.com

Chicken Chinese Recipe
Chicken Chinese Recipe & More! 100,000 Stores. Deals. Reviews.
shopping.yahoo.com
Set aside.

Heat the wok over medium-high to high heat and add 2 tablespoons oil. When the oil is hot, add the spareribs and

Answer 3

Red dragon pie (aduki bean) - wheat free recipe
dietary information:
wheat free
gluten free
nut free
dairy free
vegetarian
serves 2 - 3
110 g red dragon beans (aduki)
cold water for soaking
water for boiling
1 tbsp olive oil
1 onion, finely chopped
2 carrots, cleaned and chopped
1 parsnip, peeled, cored and chopped
150 g cooked white rice
2 tbsp Tamari (wheat free/gluten free soy sauce)
2 tbsp tomato puree
1 tsp dried mixed herbs
350 ml red dragon bean stock (from boiling beans)
freshly ground black pepper
3 baking potatoes, peeled and chopped
25 g low fat spread, butter or margarine


WARNING:
When using any type of dried pulses in cooking they must be cooked first according to the instructions on the manufacturers packet. It is also essential to ensure that the 10 minutes boiling period is included to expel the toxin present in dried pulses. For further details, including cooking, check our Aduki bean food fact file.

preheat oven: 200°C, 400°F, Gas 6
1. Follow the preparation instructions for the red dragon (aduki) beans on the packet, ensuring that they are soaked thoroughly overnight. The next day cook them according to the packet instructions, for this recipe we let them cook for 50 mins after the initial 10 minute boiling period. Drain the beans and keep the bean stock. Return the beans to the saucepan.

2. In a frying pan heat the oil and gently fry the onion for 5 mins. Add the carrots and parsnips and cook for a further 2 - 3 mins. Add these vegetables to the beans, and add the rice.

3. Mix the Tamari, tomato puree and herbs with 350 ml of bean stock (you may need to make it up to this quantity with cold water). Pour this over the bean mixture.

4. Bring the mixture to the boil then simmer for 30 mins, season to taste. You may need to add more liquid to make sure the mixture stays moist.

5. Transfer into a shallow ovenproof dish.

6. While the bean mixture is simmering put the potatoes in a saucepan with water and cook until tender. Mash with the low fat spread, but do not use milk, as the potato should be quite firm.

7. Spread the mashed potatoes over the bean mixture and bake for 35 - 40 mins at the top of the oven until the potato is golden brown and crisp.

Serve either on its own or with roasted parsnips and steamed vegetables, for a change pour a rich spicy tomato sauce over it for real comfort food.

Answer 4

Chinese Black Bean Sauce
Sauces & Condiments Chinese
Ingredients
1/3 cup fermented or Chinese black beans
1 cup canola or peanut oil
1/2 cup minced garlic (or 1 head plus a few cloves) can be pureed in food processor)
1/2 cup peeled and finely minced ginger
2 bunches scallions, white and green part sliced 1/8 inch thick
1 tbsp sambal oelek or hot pepper sauce
1/3 cup shaoxing rice wine or dry sherry
1/2 to 1 tsp. salt or to taste
1 teaspoon freshly ground black pepper (or schezuan pepper)
Directions
Soak beans in water for 15 min, drain, rinse, rinse again and chop roughly.

Heat wok over high heat, add 1/4 cup of oil, swirl to coat, and add black beans, garlic, ginger and scallions. Stir fry until soft but not burned, 2-3 min.

Add Sambal oelek and wine, decrease heat to medium and cook until reduced by three quarters, 2-3 min. add salt and pepper.

Remove from heat and let cool. Put half of mixture in blender or food processor and puree on high speed while adding remaining 3/4 cup oil.

Stir puree back into remaining mixture and allow to cool completely before putting in airtight container. Refrigerate until ready to use.

Answer 5

http://www.recipesource.com/ethnic/asia/chinese/black-bean-sauce1.html

This one is wheat free too:
http://www.bookofyum.com/recipes/showrecipe.php?recipe=1019


My son is allergic to wheat, eggs and all nuts, so I know how difficult food allergies can be! Good luck...I've never had this before...but it sounds yummy.

Answer 6

Yeah, just dont add any wheat.

Answer 7

YEAH MOST SUPERMARKETS CATER FOR WHEAT FREE PRODUCTS, TESCO I FIND VERY GOOD!!

Answer 8

nothing is free in this world. DEAL WITH IT.
.