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C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Asian	Sauce	4	Servings

INGREDIENTS

2	tb	Peanut oil
2	tb	Fermented black beans; rinsed and drained
1	tb	Garlic; minced
1/2	c	Chicken broth
1	tb	Soy sauce
2	tb	Rice wine
1	ts	Sugar
1 1/2	ts	Cornstarch

INSTRUCTIONS

From: "S. Schwartz" <honn@icanect.net>
Date: Thu, 18 Apr 1996 13:31:06 -0400
Recipe By: Sun-Sentinel (4-11-96)
Heat a wok or heavy skillet over medium-high heat. Add the oil, the black
beans and garlic. Stir-fry about 12 seconds. Add the rest of the
ingredients and stir-fry about 1 minute or until sauce thickens. Makes
about 3/4 cup sauce.
Serving Ideas : Serve with poultry, fish or veggies.
NOTES : Black beans and rice wine and readily available in Asian markets
and some supermarkets. You may substitute dry white vermouth for the rice
wine.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #48
From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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