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Black Bean Sauce II

Sauces, Seasonings, and Spices

Black Bean Sauce II
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
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.

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