Oriental black bean and garlic sauce for asparagus

1 servings

Ingredients

Quantity Ingredient
2 teaspoons Vegetable oil
1 tablespoon Minced garlic
1 tablespoon Grated peeled fresh gingerroot
⅓ cup Minced red bell pepper
2 tablespoons Fermented black beans; (available at
; Oriental marketsand
; specialty foods
; shops), rinsed,
; drained well, and
; crushed slightly
1½ tablespoon Medium-dry Sherry
1 tablespoon Soy sauce
¼ teaspoon Sugar
1½ cup Chicken broth
2 teaspoons Cornstarch

Directions

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 1¼ cups.

Gourmet April 1990

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