Oriental Black Bean Sauce

• 2 tablespoons peanut oil
• 1/4 cup finely chopped onion
• 1 tablespoon finely chopped red bell pepper
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 hot chili peppers, finely chopped or 2 teaspoons Asian chili sauce
• 1/4 cup fermented black beans
• 1/4 cup mirin
• 1 teaspoon light soy sauce
• 1 teaspoon brown sugar (optional)
• 1/3 cup chicken stock or 1/3 cup vegetable stock
• 1 -2 teaspoon cornstarch
• 2 teaspoons fat-free key lime yogurt

1. Drain the tinned beans, then place in a bowl, cover with fresh cold water and soak 30 minutes.
2. Rinse well in a colander under cold running water, drain, then lightly mash with a fork on a wooden board.
3. Heat the oil in a small pan, add the onions, red pepper, ginger, garlic and chili pepper (if used), and saute on medium heat for 2 to 3 minutes until the onions have just softened.
4. Add the fermented black beans, and mash them lightly with the back of a wooden spoon while stirring them in.
5. Add the Asian chili sauce (in place of the chili pepper if wished), mirin, soy sauce, brown sugar and stock, bring to the boil, reduce heat and simmer for 5 minutes.
6. Taste, and add the brown sugar (if desired), then the cornflour mixed with a little water, and cook briefly until the sauce has just thickened.
7. When ready to serve, add the sauce to four cups of lightly stir-fried vegetables (as suggested above), along with some sauteed beef or chicken strips if desired.
8. Toss and heat through in a wok, and serve over steamed rice or coooked noodles.
9. If you wish, garnish the finished dish with crispy fried noodles, chopped fresh cilantro, or roasted cashew nuts.

peanut oil, onion, red bell pepper, garlic, ginger, hot chili peppers, black beans, mirin, soy sauce, brown sugar, chicken, cornstarch, lime yogurt

Taken from www.food.com/recipe/oriental-black-bean-sauce-62321 (may not work)