| 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
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