| Asian Black Bean Sauce
2 tablespoons of peanut oil
2 tablespoons of fermented black beans
1 tablespoon of garlic, minced
1/2 cup of chicken broth
1 tablespoon of soy sauce
2 tablespoons of rice wine
1 teaspoon of sugar
1 1/2 teaspoons of cornstarch |
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Recipe By: Sun-Sentinel (4-11-96) Heat a wok or heavy skillet over medium-high heat. Add the oil, the black beans and garlic. Stir-fry about 12 seconds. Add the rest of the ingredients and stir-fry about 1 minute or until sauce thickens. Makes about 3/4 cup sauce. Serving Ideas : Serve with poultry, fish or veggies. NOTES : Black beans and rice wine and readily available in Asian markets and some supermarkets. You may substitute dry white vermouth for the rice wine. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #48 From the MasterCook recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey. |
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