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Chinese Black Bean Sauce, Moosewood Style
At a Glance
- Prep
- 10 minutes
- Cook
- 6 minutes
- Total
- 20 min
- Servings
- 1.00 cup
Categories
- Sauce
Cuisine
- Fusion
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 1. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Chinese Black Bean Sauce, Moosewood Style brings together 1 tablespoon dry sherry, 1 tablespoon red wine vinegar, 2 tablespoons fresh lime juice in a practical dish for home cooking. It takes about 20 min to prepare and cook. It makes approximately 1 servings.
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Ingredients
- 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)
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Instructions
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.
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.
This can be made ahead and refirgerated for up to 1 week. Enjoy!
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