Chinese Black Bean Sauce 2
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Description: Good sauce for many Chinese dishes. Makes about 2 cups
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Amount
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Ingredient
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1-1/3 teaspoon
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Chili Garlic Sauce
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1 14-1/2 oz can
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100% Fat Free Chicken Broth, Swanson's
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1-3/4 teaspoon
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Cornstarch
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3-1/2 teaspoon
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Fructose
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2 teaspoon
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Olive oil, extra light flavor
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1/3 cup
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Lite Soy Sauce (low sodium)
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4 tablespoon
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Fermented black beans
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1 ounces
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Green onions, raw
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2/3 ounces
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Ginger root
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1/8 cup
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Minced garlic
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2-3/4 fl oz
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Sake or rice wine
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Directions:
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Mince garlic, green onions and ginger.
Combine chicken broth, soy sauce, rice wine, fructose and cornstarch in a bowl; whisk until cornstarch is blended.
Heat oil in a nonstick skillet and saute green onions, garlic, chili, black beans and ginger for TWO MINUTES, then add broth mixture and
bring to gentle boil, stirring constantly. Reduce to simmer and cook another 20 minutes, stirring often; mixture will thicken
somewhat.
Makes two cups, enough for several meals. You can freeze this sauce and it can still be spooned out from the jar fairly easily by chopping with a table knife or strong spoon.
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Notes:
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Fermented black beans ARE NOT the canned black beans like you put in a bean salad, or use in Mexican food. These are found in Asian markets
and typically called Salt Black Bean. They are usually found in a clear plastic package and are soft.
Chili garlic sauce can be any typical chili sauce/paste found in Asian markets or international section of grocery store. If you
can't find it you may substitute an equal amount of crushed red pepper like that from a pizza parlor.
Use extra light flavored olive oil for sauteing, NOT peanut oil as is traditionally used.
Makes 2 cups.
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