Oriental black bean and garlic sauce for asparagus
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Vegetable oil |
| 1 | tablespoon | Minced garlic |
| 1 | tablespoon | Grated peeled fresh gingerroot |
| ⅓ | cup | Minced red bell pepper |
| 2 | tablespoons | Fermented black beans; (available at |
| ; Oriental marketsand | ||
| ; specialty foods | ||
| ; shops), rinsed, | ||
| ; drained well, and | ||
| ; crushed slightly | ||
| 1½ | tablespoon | Medium-dry Sherry |
| 1 | tablespoon | Soy sauce |
| ¼ | teaspoon | Sugar |
| 1½ | cup | Chicken broth |
| 2 | teaspoons | Cornstarch |
Directions
In a skillet heat the oil over moderately high heat and in it stir-fry the garlic, the gingerroot, and the red bell pepper until the pepper is softened. Add the beans and stir-fry the mixture for 2 minutes. Add the Sherry and boil the mixture, stirring occasionally, for 10 minutes. In a small bowl dissolve the cornstarch in 2 teaspoons cold water, whisk it into the mixture, and simmer the sauce until it is thickened slightly. Add black pepper to taste and serve the sauce over asparagus.
Makes about 1¼ cups.
Gourmet April 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.