Chinese Black Bean Sauce, Moosewood Style

• 1 tablespoon dry sherry
• 1 tablespoon red wine vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon minced garlic
• 2 tablespoons minced fresh ginger
• 1 teaspoon fish sauce
• 2 teaspoons sugar
• 1/4 teaspoon chili sauce
• 1 tablespoon black beans, salted (whole)
• 1 cup vegetable broth (or chicken broth)
• 2 teaspoons cornstarch (dissolved in 1 tbls. water)

1. 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.
2. 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.
3. This can be made ahead and refirgerated for up to 1 week. Enjoy!

sherry, red wine vinegar, lime juice, garlic, fresh ginger, fish sauce, sugar, chili sauce, black beans, vegetable broth, cornstarch

Taken from www.food.com/recipe/chinese-black-bean-sauce-moosewood-style-354578 (may not work)