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Makes: 1 1/2 cups

This sauce can also be used as a basting liquid over chicken and other meat.


  • 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.
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