My hubby has a love affair with black-beans but he only appreciate the whole black-beans that I marinated overnight with rice wine/sherry and fresh chillies, not the commercial packets or jarred mushy ones. He knows how to enjoy his black-beans! He is a connoisseur of black-beans – kekekekeke

Today I made his favourite sauce but he don’t eat pork belly (fat) so I added in (toufo) tofu pop for him as they soak in all the sauce and he loves all things tofu or rather all produce from yellow beans.

As he was eating his lunch, he asked if I have saved some for dinner! His request were the tofu pop and all the carrot coins on my stir fry mix vegetables. I think he is one of the easiest men to feed by a long shot. He did not even ask why I cooked with pork belly instead of his favourite chicken breasts for him. I will have to reward him for that in a week or so. I will cook him his favourite chicken breasts black-beans with mustard vegetables.

Note : I marinated my black-beans with a minced fresh red chilli and 2 tbsp of rice wine. You can add more chillies but at the moment I cannot stand too spicy so going slowly to retrained my taste buds after Covid19.

Note : My rule of thumb is always season AFTER you braised a bit and ready to serve and not before as when you braise the taste will change. Different brand of black-beans also have a different saltiness scale.

Note : I did not add corn-starch slurry to thicken this time but you can always do so.

Note : I only add ginger and sesame oil if I am using seafood as my protein but it is of course entirely up to your and your taste.

Enjoy!

p/s I am loving my ‘tong san’ wok. It is getting more and more ‘licin’ smooth and non stick use by daily use.