Black Bean Sauce

• 1/2 cup Rich Homemade Broth or canned chicken broth
• 2 tbsp salted black beans, rinsed and lightly mashed
• 2 tbsp Chinese rice wine or dry sherry
• 1/2 tsp sugar
• 1 green onion, chopped
• 2 tbsp vegetable oil
• 2 tbsp finely shredded ginger
• 1 tbsp minced garlic
• 1 1/2 tsp cornstarch dissolved in 1 tbsp water

1. To make the seasoning, combine the broth, black beans, wine, sugar, and green onion in a small bowl and mix well.
2. Place a wok or stir-fry pan over high heat.
3. Add the oil, swirling to coat the sides.
4. Add the ginger and garlic and cook, stirring, until fragrant, about 20 seconds.
5. Pour in the seasoning and cook, stirring, until the sugar dissolves.
6. Add the cornstarch mixture and cook until the sauce boils and thickens, about 1 minute.
7. Store in a covered container in the refrigerator; the sauce will keep for up to 1 week.

chicken broth, black beans, chinese rice, sugar, green onion, vegetable oil, ginger, garlic, cornstarch

Taken from www.cookstr.com/recipes/black-bean-sauce (may not work)