BLACK BEAN
SAUCE
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.
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