| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | April 1990 | 1 | Servings | |
INGREDIENTS
| 2 | t | Vegetable oil |
| 1 | T | Minced garlic |
| 1 | T | Grated peeled fresh |
| gingerroot | ||
| 1/3 | c | Minced red bell pepper |
| 2 | T | Fermented black beans |
| available at | ||
| Oriental marketsand | ||
| specialty foods | ||
| shops rinsed | ||
| drained well and | ||
| crushed slightly | ||
| 1 1/2 | T | Medium-dry Sherry |
| 1 | T | Soy sauce |
| 1/4 | t | Sugar |
| 1 1/2 | c | Chicken broth |
| 2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 228
Calories From Fat: 101
Total Fat: 11.2g
Cholesterol: 0mg
Sodium: 1640mg
Potassium: 473.4mg
Carbohydrates: 16.1g
Fiber: 1.1g
Sugar: 3.8g
Protein: 9.2g