Makes: 1 1/2 cups

2 teaspoons cornstarch
2 tablespoon dry sherry wine
1 tablespoon peanut oil
2 tablespoon fermented black beans
1 teaspoon minced ginger
1 1/2 cups chicken stock
1 tablespoon oyster sauce
2 teaspoons soy sauce
1 teaspoon minced garlic
2 chopped scallions

Combine the cornstarch with the sherry.
Pour the oil into a wok. Heat over high heat. Add the minced black beans and ginger. Stir fry for 10 seconds then add the chicken stock, oyster sauce and soy sauce.
Bring to a boil and reduce for 2 to 3 minutes, stirring occasionally. Mix the cornstarch and sherry and add to the sauce, stirring until thickened.
Allow the sauce to cool, then refrigerate in a closed container. Add the garlic and scallion when using the sauce.
Serve warm over vegetables such as kale, carrots, vegetables, steamed rice or thin noodles.
This sauce can also be used as a basting liquid over chicken and other meat.