Ingredients with Measurements:
- 1/2 cup of douchi (fermented black beans)
- 1/2 cup of sugar
- 1/2 cup of rice vinegar
- 1/4 cup of water
- 1 tablespoon of cornstarch
- 1 tablespoon of vegetable oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, diced
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Rinse the douchi under running water and drain. Mash the douchi with a fork or chop it finely.
2. In a small bowl, mix the sugar, rice vinegar, water, and cornstarch until the cornstarch dissolves.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat.
4. Add the minced garlic and ginger and stir-fry for 30 seconds or until fragrant.
5. Add the diced red and green bell peppers and onion and stir-fry for 2-3 minutes or until slightly softened.
6. Add the mashed douchi and stir-fry for 1-2 minutes or until fragrant.
7. Pour the sweet and sour sauce mixture into the skillet or wok and stir well.
8. Bring the mixture to a boil and then reduce the heat to low.
9. Simmer the mixture for 5-7 minutes or until the sauce thickens and the vegetables are cooked to your liking.
10. Season the sweet and sour douchi with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for stir-frying
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 210
- Fat: 4g
- Carbohydrates: 41g
- Protein: 5g
- Fiber: 4g
- Sodium: 840mg
Substitutions for ingredients:
- Brown sugar or honey can be used instead of white sugar.
- Apple cider vinegar or white wine vinegar can be used instead of rice vinegar.
- Cornstarch can be replaced with arrowroot powder or potato starch.
- Red and green bell peppers can be substituted with other vegetables like carrots, celery, or broccoli.
Variations:
- Add sliced chicken, beef, or shrimp to the stir-fry for a protein-packed meal.
- Use pineapple chunks instead of bell peppers for a tropical twist.
- Add chopped scallions or cilantro for extra flavor and color.
Tips and tricks:
- Be careful not to burn the garlic and ginger when stir-frying.
- Mash the douchi with a fork or chop it finely to release its flavor.
- Adjust the sweetness and sourness of the sauce to your liking.
- Serve the sweet and sour douchi over rice or noodles.
Storage instructions:
- Store the leftover sweet and sour douchi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the sweet and sour douchi in a microwave-safe dish or on the stovetop until heated through.
Presentation ideas:
- Serve the sweet and sour douchi in a large bowl or on individual plates.
- Garnish with chopped scallions or cilantro.
Pairings:
- Serve the sweet and sour douchi with steamed rice or noodles.
- Pair with a side of stir-fried vegetables or a salad.
Suggested side dishes:
- Steamed broccoli or bok choy
- Fried rice or chow mein
- Egg rolls or dumplings
Troubleshooting advice:
- If the sauce is too thick, add more water or vinegar to thin it out.
- If the sauce is too thin, mix more cornstarch with water and add it to the skillet or wok.
Food safety advice:
- Make sure to rinse the douchi thoroughly before using it.
- Cook the vegetables and sauce until they are heated through and the sauce thickens to prevent foodborne illness.
Food history:
- Douchi is a traditional Chinese ingredient made from fermented black soybeans. It has a pungent and salty flavor and is commonly used in Chinese cuisine.
Flavor profiles:
- Sweet and sour, salty, umami, garlicky, gingery
Serving suggestions:
- Serve the sweet and sour douchi as a main dish or as a side dish.
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Region: Chinese