Chicken with black bean sauce is a popular restaurant dish. Too often, however, one is served overcooked vegetables with scraps of chewy chicken swimming in a gloopy sauce. This version is a ...

Black bean sauce comes in jars, cans and vacuum packs and is sometimes flavoured with garlic, ginger, chillies or spices. Do not use black bean sauce interchangeably with yellow bean sauce ...

chicken, steak, or steamed fish. Steamed rice or boiled noodles would also go well with bok choy in black bean sauce. If you have leftovers -- these keep for up to three days in the fridge -- you ...

Tip the chicken into the wok and continue to stir-fry for 2-3 minutes, until sealed. Drizzle over the soy sauce ... Fold in the noodles and allow to just warm through. Add the bean sprouts and ...

"Chicken Lo Mein with Ginger Mushrooms (also known as Longevity Noodles) is a holiday tradition because it's ­triply lucky: ...

This Hawaiian-style chicken long rice soup - which doesn't actually contain any rice - is an umami-rich take on classic ...

Add the chicken, ginger, mange tout and bean sprouts and flip-fry for 2 minutes. Add the noodles, soy sauce, oyster sauce, salt, sugar and a spoonful of the mushroom water and flip-fry for 2 ...

Stir in black bean ... sauce; stir and cook until thickened. Add meat and vegetables back into wok. Stir to combine mixture with sauce. Garnish with chopped green onions. Serve with rice noodles ...