Name: Stir-Fried Chicken With Black Beans
Total time: 20–30 minutes
Yield: Serves 4, with rice
Ingredients: 2 tablespoons fermented black beans; 2 tablespoons rice wine, dry sherry, or white wine; 1/4 cup peanut or neutral oil, like grapeseed or corn; 2 tablespoons minced garlic; 1 tablespoon grated fresh ginger; 1 cup sliced onion; 1 pound boneless, skinless chicken breast or thighs, cut into 1/2- to 3/4-inch chunks or thin slices and blotted dry; 1/4 cup chopped scallion, plus more for garnish; 1 teaspoon sugar (optional); 2 tablespoons soy sauce; Salt and freshly ground black pepper; 1/4 cup chicken or vegetable stock, white wine, or water; 1 tablespoon dark sesame oil

Photo by Chelsea Kyle, Food Styling by Rhoda Boone

Of all the easy additions to stir-fries, fermented black beans are among the best. They give a special flavor and look, and the technique is effortless. Furthermore, a year’s supply of black beans will set you back about a buck at a Chinese market.

Recipe notes

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