Monday, May 16, 2011

Mussels in Black Bean Sauce

Last Saturday a chick wanted me. Nice! Too bad I was interested in another... Will we go out? Find out in my next entry! As far as the chick who wanted me is concerned: it's a classic girl likes boy likes other girl which by transitive property means that the girl likes the other girl. Hott. I just hope other girl likes me more. Nice!

The more I write the more I realize all my emotions can be fully realized with either "Nice!" or "Lame." Lame.



Mussels in Black Bean Sauce

~2 tbsp Sesame Oil
1 Cubic Inch Ginger Diced
3 Giant Garlic Cloves Chopped Petite
Big Bunch Green Onion Chopped
8 Dried Red Chilies
4 tbsp Liquified Black Beans (take some whole black beans from a can and food process them like whoa)
1/4 c. Shao-Hsing (Basically a Chinese Red Rice Wine as far as I can tell)
1 tbsp Oyster Sauce
1 tsp Soy Sauce
Dash of Sugar
Cornstarch to thicken with to your heart's content.
1 Red Bell Pepper
1 Green Bell Pepper
12 oz. Mussel Meat

In the Oil: fry the Ginger, Garlic, Green Onion, and Dried Peppers. Breath in the peppery air and feel alive. Add the Black Bean gunk, Shao-Hsing, Oyster Sauce, Soy Sauce, Sugar, and any Water needed to get to your desired consistency. Oh no, you've added too much water! Chill (you, not the dish). Add some Cornstarch. When boiling, add Pepper and Mussel Meat. Cook to desired consistency. Serve with dumplings that were frozen, but have now been boiled. Dip in Soy Sauce, Oyster Sauce, or any other sauce you like. The Yin-Yang bowl was a gift. I know it's flashy, but I like it.

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