Ingredients
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1
-
1
-
2
-
1
-
2
-
1
-
2
-
1/4
-
1
-
1
-
-
-
-
-
Directions
Chinese Black Bean Sauce, Moosewood Style, Placing this here for safekeeping! I have had a wonderful Szechuan Eggplant at a Chinese restaurant in town that I just love, but unfortunately, they stopped making it! They told me they used black bean sauce when making it, but alas, I could not find any locally. So I will be trying this to recreate the dish. I have changed it slightly. A few tablespoons of this sauce paired with meats, seafood, fresh vegetables, or rice, pasta, etc. will create a delicious meal in minutes!, Thanks Sharon 123 as always you have great recipes! I had to adjust a few things based on what I had on hand, but this was great with some tofu and a bunch of bok choy and broccoli! Thanks, Dish-licking yummy! This is totally different from traditional black bean sauce I made in my Chinese cooking classes or the one I have posted (see Recipe#260313). It is much tangier due to the red wine vinegar, chili sauce and fresh lime juice.
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Steps
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1
Done
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In a Large Skillet, Heat the Sherry, Vinegar, Lime Juice. Add the Garlic and Ginger, and Cook Over Medium High Heat For 1 Minute. Stir in the Fish Sauce, Sugar, Chili Sauce, Black Beans, and Vegetable Broth. |
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2
Done
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Bring the Sauce to a Boil: Reduce the Heat and Simmer For 5 Minutes. Whisk in the Dissolved Cornstarch, Stirring Constantly, Until the Sauce Thickens Slightly. |
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3
Done
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This Can Be Made Ahead and Refirgerated For Up to 1 Week. Enjoy! |
