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
2 tbsp rice wine
1 tbsp soy sauce
1 1/2 tsp cornstarch
1 tsp sugar
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.
2 tbsp peanut oil
2 tbsp fermented black beans, rinsed and drained
1 tbsp garlic, minced
1/2 cup chicken broth
2 tbsp rice wine
1 tbsp soy sauce
1 1/2 tsp cornstarch
1 tsp sugar
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.
MsgID: 3126833
Shared by: Gladys/PR
In reply to: Recipe: Collection - Sauce Recipes (25)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Collection - Sauce Recipes (25)
Board: Daily Recipe Swap at Recipelink.com
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