I bought a jar of Black Bean and Garlic sauce on a whim during a recent trip to my grocery store. I’d read about it before—it’s a mixture of fermented black soy beans and garlic and it’s praised as a marinade for beef and chicken in Asian dishes. I figured it would make for a nice alternative to my usual stir fry marinade ingredients and I was totally right—this sauce is the definition of “umami.” It’s meaty, salty, and savory, and with a little soy sauce, ginger, and sweet mirin, it makes a delicious marinade.
Prep. time: 10 minutes, marinate for approx. 20-30 min.
Cooking time: Approx. 20 minutes
For the marinade
- 2 chicken breasts, cut into small slices or cubes
- 3 tsp. Black Bean and/with Garlic sauce (can be found in the Asian section at your local grocery store—I used Kikkoman brand)
- 2 tbsp. low sodium soy sauce
- 2 tsp. mirin (Sherry will work in a pinch)
- 1/2 tsp. rice vinegar
- 1/2 tsp. dry ground ginger (or grate a little fresh ginger into the mix)
- 2 cloves garlic, minced
- 2 small white or yellow onions, cut into large chunks (quarter the onions and pull apart the layers)
- Approx. 2 cups snow peas, cleaned
- 1-2 cups white rice
- Sesame oil
- Peanut oil