| 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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