Oriental Black Bean And Garlic Sauce for Asparagus
Try this Oriental Black Bean And Garlic Sauce for Asparagus recipe, or contribute your own. "Corn" and "April" are two of the tags cooks chose for Oriental Black Bean And Garlic Sauce for Asparagus.
Yield: 1 Ready in 1 hours
favorite of 2 people 1 people want to try
|1 1/2 tbMedium-dry Sherry|
|1 tbSoy sauce|
|1/3 cred bell pepper; Minced|
|2 tbFermented black beans; (Oriental marketsand specialty foods shops), rinsed, drained well, and crushed slightly|
|2 tsVegetable oil|
|1 tbfresh gingerroot; Grated peeled|
|1 1/2 cChicken broth|
|1 tbGarlic; minced|
Oriental Black Bean And Garlic Sauce for Asparagus Preparation
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 1 1/4 cups. Gourmet April 1990
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