Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Black Bean Sauce II

Sauces, Seasonings, and Spices

Black Bean Sauce II
Ingredients:
1 Tablespoon vegetable oil
3 cloves garlic, peeled and coarsely chopped
2 slices fresh ginger, peeled and minced
3 Tablespoons dried salted black beans
1 teaspoon granulated sugar, optional
2 Tablespoons Chinese rice wine
1 Tablespoon thin soy sauce
1 cup chicken stock
2 teaspoons thick soy jam
1 Tablespoon cornstarch mixed with one tablespoon cold water
2 scallions, slivered
Preparation:
1. Heat a wok or fry pan, add the oil, then the garlic and ginger. After stirring for half a minute, add the black beans and stir for another minute. Then add the sugar, rice wine, and the thin soy sauce, and stir for another minute before adding the chicken stock and the thick soy jam mixed with the cornstarch mixture.
2. Reduce the heat, simmer and stir for two more minutes. If using immediately, add the scallions. If not, set this aside; and add them when ready to use this black bean sauce.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720