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Oriental Black Bean And Garlic Sauce For Asparagus

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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)
----------------------------------------------
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


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