Recipe - Black Bean Sauce

3 tablespoon Sugar
1 One half tablespoon Potato starch
1 One half tablespoon Hoisin sauce
4 teaspoon Oyster sauce
2 teaspoon Chile garlic sauce
1 teaspoon Black soy sauce
4 teaspoon Sesame oil
2 teaspoon Peanut oil
1 tablespoon Minced garlic
2 teaspoon Grated gingerroot; peeled
2/3 cup Sliced green onions
3 tablespoon Fermented black beans;
soaked in cold water, 15
minutes and drained
2/3 cup Clam broth
Water

Combine sugar, potato starch, hoisin sauce, oyster sauce, chile sauce with
garlic and black soy sauce in large bowl and stir until smooth.

Heat sesame oil and peanut oil in medium saucepan over medium heat. Add
garlic and ginger and saute, stirring, until light golden in color, 1 to 2
minutes. Add green onions and beans and saute, stirring, until onions just
start to brown, about 5 minutes. Add clam broth and hoisin sauce mixture
and simmer, whisking frequently, until thick and glossy, about 5 minutes.
Add water to make 2 cups.

MAKES 2 cups. Each 1teaspoon serving: 7 calories; 70 mg sodium; 0
cholesterol; 0 fat; 1 gram carbohydrates; 0 protein; 0.02 gram fiber.

from "Big Dippers," Los Angeles Times; 97Nov28 kitPATh 98Feb
mcrecipe

Notes: Use as a cocktail sauce for seafood; Possible dipping sauce for some
appetizers, such as eggrolls.

Recipe by: Barbara Figueroa, executive chef at Ivars, Seattle

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Feb 01,
1998