Reddit mentions of Lee Kum Kee Black Bean Garlic Sauce - 8 oz.

Unfortunately Worcestershire sauce typically has sardines anchovies in it.

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Might I suggest Asian black bean sauce, thinned out with some soy sauce?

A lot of the most flavorful veggies I make are very Asian. It's just a variety of stir-fries with different sauces.

Black bean & garlic sauce you can buy at any Asian supermarket; Lee Kum Kee is like 3g carbs per tbsp which is really more than I could ever eat in one meal (the flavor's really concentrated; I usually use 1tbsp across 3 meals or so). I love it stir-fried with string beans & some form of protein, or finely diced on choy.

A mix of wasabi, soy sauce, and rice wine vinegar has the refreshing kick from wasabi that makes it an interesting dressing for things like sliced cucumbers. Alternatively I'll dress sliced cucumbers in a mix of rice wine vinegar, salt, and sesame oil.

I also have an immersion blender. Not sure if I just have the epicurean tastes of a toddler or what, but I love pureed veggies. /r/keto is all about the mashed cauliflower - pureed broccoli made with chicken broth (garnished with a dollop of sour cream) is also amazing. And pureed roasted bell peppers (mix with coconut milk & curry powder for a fantastic curry). And pureed spinach. And pureed cucumbers/cold cucumber soup. And well. Puree all the veggies!

"Black bean and garlic sauce" I believe is 蒜蓉豆豉酱, this stuff. The classic Mapo Tofu from Chengdu (e.g. Chen's) toss in some fermented black beans (douchi) in addition to doubanjiang... IMO that sauce isn't out of place as a douchi sub, but they're still missing the doubanjiang.

And I mean, Cantonese food doesn't have 'mapo tofu' - I know they eat Mapo Tofu in Japan though. Maybe the Japanese use silken tofu? I just checked Cooking with Dog though and he uses firm tofu, so I dunno. I'm more inclined to think Chris Morocco just doesn't know what the hell he's talking about lol

I guess in his defense he doesn't claim it as 'authentic Mapo Tofu' or anything. Still, I'm of the "words have meaning" camp, and if you wanna call something Mapo Tofu it should reasonably resemble Mapo Tofu.

SOUP

Soup is almost impossible to fuck up. I personally find this tantanmen recipe to be really easy to accomplish because most of it involves mixing liquid ingredients together and dumping them into some heated store bought stock. Sub black bean garlic sauce for sweet bean sauce, since this shit is sold everywhere. Don't bother chopping the garlic or ginger, just buy the canned pastes at the store. If you can brown meat, you can do this. The best thing about it is that your average person doesn't know what it is supposed to taste like. If she thinks it is garbage, she can blame the type of cuisine and not your shit cooking skills.

Try Black Bean & Garlic sauce (very small amount, think of this stuff as a savory, garlic-ey version of molassas). This stuff is very good on white fish or chicken, very pungent. It's slightly fermented so you get little hints of vinegar notes too. Very cool flavor. You might do a quick marinade with it and your chicken, hoping most of it will cook off.

http://www.amazon.com/Lee-Kum-Kee-Black-garlic/dp/B000F08KCU/ref=pd_sim_sbs_325_1?ie=UTF8&dpID=51WHctQKAQL&dpSrc=sims&preST=_AC_UL160_SR117%2C160_&refRID=1VCNN3RM886QXSZPBABM


Also try:

Oyster sauce/fish sauce

http://www.amazon.com/Kikkoman-Sauce-Oyster-Green-12-4/dp/B00842LTE2/ref=sr_1_4_s_it?s=grocery&ie=UTF8&qid=1458411160&sr=1-4&keywords=oyster+sauce

Also has a very specific flavor (it's not super duper fishy it goes well with poultry or beef just fine) that I seem to love having in stir-frys.

As far as noodles go I recommend Yakisoba noodles, they're usually sold in the produce section of my grocery store. I've tried a few different noodles and these are the ones I seem to like best.

I've been wanting to find a 'Chow Mein' noodle that has the consistency of Panda Express Chow Mein (don't judge...), though I have trouble finding these kinds of noodles.

Anyway the yakisoba noodles are pre-cooked and vaccuum sealed (I think they are perishible, which is why they're in the produce section and not with the uncooked ramen noodle packs). They can also be frozen for later use, just let them thaw completely before using again.

The best way I've found to use these noodles is to cut the top off the vaccuum sealed pack, take out the spice packet (I rarely use these), and run the noodles under some hot water for 2-3 min. They should tender up nicely, drain the water and add to stir fry.



Another easy recipe I've found is making alfredo from scratch, totally not that hard and impressive af

Ah, so like this? Yeah, that's great for using in stir fries (a little will do ya). You could also use it for steamed dishes, like spare ribs or steamed chicken.

I've found it in both my regular grocery store in the asian aisle and the local asian grocery store. I freaking love that sauce.

This is the one I've bought locally: https://www.amazon.com/Lee-Kum-Kee-Black-Garlic/dp/B000F08KCU?th=1