Oriental Black Bean And Garlic Sauce for Asparagus

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Try this Oriental Black Bean And Garlic Sauce for Asparagus recipe, or contribute your own. "Corn" and "April" are two tags used to describe 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

Calories Per Serving: 172 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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