 Preserved Black Beans for Chinese cooking are tiny, soft and salty. This is a must have item for preparing Asian cuisines. To prepare preserved beans for cooking rinse well by soaking in water and then mash with garlic and ginger for marinades or follow your recipe. Store indefinately at room temperature tightly sealed in a glass container. Beef with Black Bean Sauce - Trim away any fat from steak. Cut steak into 2" x 1/4" strips. Combine egg white, sherry, soy sauce and corn flour in a bowl and mix well. Add meat and allow to marinate for 30 minutes.
- Put black salted beans into a small bowl, cover with water and allow to stand for 15 minutes. Drain and rinse under cold running water. Put on to plate, add sugar ad one teaspoon water and mash well. Chop shallots into 1" pieces. Cut pepper in half, remove seeds, cut each half into thin strips.
- Add two tablespoons oil to pan or wok, add shallots, red pepper, bamboo shoots and curry powder, sauté two minutes, remove from wok. Heat remaining oil in wok, add meat and marinade, cook until browned. Add back the stir-fried vegetable mixture and heat through. Turn onto a serving platter.
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