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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Meats April 1990 1 servings

INGREDIENTS

2 ts Vegetable oil
1 tb Minced garlic
1 tb Grated peeled fresh gingerroot
1/3 c Minced red bell pepper
2 tb Fermented black beans; (available at
; Oriental marketsand
; specialty foods
; shops), rinsed,
; drained well, and
; crushed slightly
1 1/2 tb Medium-dry Sherry
1 tb Soy sauce
1/4 ts Sugar
1 1/2 c Chicken broth
2 ts Cornstarch

INSTRUCTIONS

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 1 1/4 cups.
Gourmet April 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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