This stir-fried chicken with black bean sauce is exceptionally tasty. It's also really easy to prepare.
As a participant in Wok Wednesdays, I'm trying to stir-fry my way though Grace Young's James Beard award winning book, Stir Frying to the Sky's Edge. I can't believe how much I've learned about wok cooking, Asian ingredients, and the Chinese diaspora since embarking on this adventure.
For example, fermented black beans. Even though the name of the recipe includes "black bean sauce," you actually make the sauce yourself with fermented black beans. In this post, I describe how I found the fermented black beans with the help of the Wok Wednesdays community.
