Salted black beans might not be the most attractive ingredient in your kitchen, but they deliver a classic sauce. As this was one of my mother’s favorite sauces, every time I smell black bean sauce, it brings me back to my old family kitchen in China.
- ½ 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
- ½ tsp sugar
- 1 green onion, chopped
- 2 tbsp vegetable oil
- 2 tbsp finely shredded ginger
- 1 tbsp minced garlic
- 1½ tsp cornstarch dissolved in 1 tbsp water
To make the seasoning, combine the broth, black beans, wine, sugar, and green onion in a small bowl and mix well.
Place a wok or stir-fry pan over high heat. Add the oil, swirling to coat the sides. Add the ginger and garlic and cook, stirring, until fragrant, about 20 seconds. Pour in the seasoning and cook, stirring, until the sugar dissolves. Add the cornstarch mixture and cook until the sauce boils and thickens, about 1 minute. Store in a covered container in the refrigerator; the sauce will keep for up to 1 week.
Nutritional information is based on 8 servings, but does not include Rich Homemade Broth. For nutritional information on Rich Homemade Broth, please follow the link above.