ASIAN BLACK BEAN SAUCE

2 tbsp peanut oil
2 tbsp fermented black beans, rinsed and drained
1 tbsp garlic, minced
1/2 cup chicken broth
1 tbsp soy sauce
2 tbsp rice wine
1 tsp sugar
1 1/2 tsp cornstarch

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.

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. - S. Schwartz

Makes about 3/4 cup sauce
Source: Sun-Sentinel, April 11, 1996