Black bean sauce

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Photo: chefdecuisine.com
Prep Time:
15 minutes
Cooking Time:
10 minutes
Servings:
8

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

  • For the Black bean sauce:
  •  Tags for<b>Black bean sauce
  • Tags for Black bean sauce
  • main ingredients:
  • black-bean Pageturner Cookbook
  • ginger Pageturner Cookbook
  • soy Pageturner Cookbook
  • type of recipe:
  • sauce Pageturner Cookbook
  • Country cuisine:
  • Mexico Pageturner Cookbook
  • specific recipes:
  • Mexico Pageturner Cookbook
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    Ingredients

    • 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

    Directions

    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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