Chinese Black Bean Sauce
Chinese Black Bean Sauce
Posted by Tiffany at recipegoldmine
com 2/6/2002 9:26 am
Makes about 1 cup
1 cup nonfat, reduced sodium chicken broth
2 Tbspblack bean & garlic sauce
2 Tbspoyster sauce
1 tablespoon cornstarch (for sauce, not marinade)
1 1/2 tpss granulated sugar
1/2 to 1 tps grated peeled fresh ginger, or to taste
1/2 tps dried crushed red pepper, or to taste
2 green onions (scallions), finely minced
To use as a marinade:
In blender mix together broth, black bean & garlic sauce, oyster sauce, sugar, ginger & red pepper until smooth & well blended
Transfer to a container, stir in green onion
To use as a sauce:
In blender, mix together until smooth & well blended all ingredients except green onions
Transfer mixture to small saucepan & stir in green onions
Over low-medium heat, bring mixture to a simmer, stirring constantly, about 1 to 2 min
Drizzle small amount of sauce in center of plates & top with cooked chicken, fish, or meat
Drizzle a small amount of sauce on top
Some commercially prepared sauces are labeled “black bean & garlic sauce” or “black bean sauce”
Either is suitable for this recipe
Per tablespoon: 5 cal; no fat; 1 g carbo; 51 mg sodium
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