Chinese Black Bean Sauce, Moosewood Style |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Placing this here for safekeeping! I have had a wonderful Szechuan Eggplant at a Chinese restaurant in town that I just love, but unfortunately, they stopped making it! They told me they used black bean sauce when making it, but alas, I could not find any locally. So I will be trying this to recreate the dish. I have changed it slightly. A few tablespoons of this sauce paired with meats, seafood, fresh vegetables, or rice, pasta, etc. will create a delicious meal in minutes! Ingredients:
1 tablespoon dry sherry |
1 tablespoon red wine vinegar |
2 tablespoons fresh lime juice |
1 tablespoon minced garlic |
2 tablespoons minced fresh ginger |
1 teaspoon fish sauce |
2 teaspoons sugar |
1/4 teaspoon chili sauce |
1 tablespoon black beans, salted (whole) |
1 cup vegetable broth (or chicken broth) |
2 teaspoons cornstarch (dissolved in 1 tbls. water) |
Directions:
1. In a large skillet, heat the sherry, vinegar, lime juice. Add the garlic and ginger, and cook over medium high heat for 1 minute. Stir in the fish sauce, sugar, chili sauce, black beans, and vegetable broth.
2. Bring the sauce to a boil: reduce the heat and simmer for 5 minutes. Whisk in the dissolved cornstarch, stirring constantly, until the sauce thickens slightly.
3. This can be made ahead and refirgerated for up to 1 week. Enjoy!
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