Oriental Black Bean And Garlic Sauce for Asparagus

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1 1/2 tb Medium-dry Sherry
1 tb Soy sauce
1/3 c red bell pepper; Minced
1/4 ts Sugar
2 ts Cornstarch
2 tb Fermented black beans; (Oriental marketsand specialty foods shops), rinsed, drained well, and crushed slightly
2 ts Vegetable oil
1 tb fresh gingerroot; Grated peeled
1 1/2 c Chicken broth
1 tb Garlic; minced

Original recipe makes 1



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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