Chinese Black Bean Sauce

Yield: about 1 cup

Ingredients

• 1 cup nonfat, reduced sodium chicken broth
• 2 tablespoons black bean and garlic sauce
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch (for sauce, not marinade)
• 1 1/2 teaspoons granulated sugar
• 1/2 to 1 teaspoon grated peeled fresh ginger, or to taste
• 1/2 teaspoon dried crushed red pepper, or to taste
• 2 green onions (scallions), finely minced

Instructions

To use as a marinade:

1. In a blender mix together broth, black bean and garlic sauce, oyster sauce, sugar, ginger and red pepper until smooth and well blended. Transfer to a container, stir in green onion.

To use as a sauce:

1. In a blender, mix together until smooth and well blended all ingredients except green onions. Transfer mixture to small saucepan and stir in green onions. Over low medium heat, bring mixture to a simmer, stirring constantly, about 1 to 2 minutes. Drizzle small amount of sauce in center of plates and top with cooked chicken, fish, or meat. Drizzle a small amount of sauce on top.

Notes

Some commercially prepared sauces are labeled "black bean and garlic sauce" or "black bean sauce". Either is suitable for this recipe.

Nutrition

Per tablespoon: 5 cal; no fat; 1g carbo; 51mg sodium

Attribution

Posted by Tiffany at Recipe Goldmine 2/6/2002 9:26 am.