Asian-Style Frog Legs with Black Bean Sauce
Frog Recipe
1Setup & Prepare
Cultural Context
This preparation reflects the Chinese culinary tradition where frog is considered a delicacy, particularly in Cantonese cuisine. The technique showcases how Asian flavors and cooking methods can elevate frog legs into sophisticated dishes that honor both the ingredient's delicate nature and the complex flavor profiles of traditional Chinese cooking.
2Ingredients
Shopping List
3Cooking Instructions
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Marinating: Combine frog legs with soy sauce, rice wine, and cornstarch. Marinate 30 minutes at room temperature.
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High Heat Setup: Heat wok or large skillet over highest heat until smoking. This is essential for proper stir-frying.
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Frog Leg Cooking: Add 2 tablespoons oil to wok, then marinated frog legs. Stir-fry 3-4 minutes until just cooked through and lightly golden.
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Removal: Remove frog legs to plate and keep warm.
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Aromatics: Add remaining oil, then garlic, ginger, and black beans. Stir-fry 30 seconds until fragrant.
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Vegetable Addition: Add bell pepper and stir-fry 1-2 minutes until crisp-tender.
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Sauce Creation: Add oyster sauce, sesame oil, and stock. Bring to quick boil.
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Combining: Return frog legs to wok with green onions. Toss quickly to combine and heat through.
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Service: Serve immediately over steamed rice, garnished with fresh cilantro.
4Chef's Notes & Pairings
Chef's Notes
- High heat and quick cooking preserve the frog legs' tender texture
- Black beans provide umami depth without overwhelming the delicate meat
- Have all ingredients prepped before starting - this cooks very quickly
Wine Pairing
A crisp GewĂĽrztraminer or off-dry Riesling complements the Asian flavors while providing cooling contrast to any heat.
Nutrition Facts
Per serving: 215 calories, 26g protein, 10g fat, 8g carbohydrates. Light Asian preparation with complex flavors.
