Black Bean Sauce

Title:
Black Bean Sauce

Yield:
96 Servings

Categories:
Condiments,
Dips




Ingredients:





     3 tb Sugar


 1 1/2 tb Potato starch


 1 1/2 tb Hoisin sauce


     4 ts Oyster sauce


     2 ts Chile garlic sauce


     1 ts Black soy sauce


     4 ts Sesame oil


     2 ts Peanut oil


     1 tb Minced garlic


     2 ts Grated gingerroot; peeled


   2/3 c  Sliced green onions


     3 tb Fermented black beans;


          -soaked in cold water, 15


          -minutes and drained


   2/3 c  Clam broth


          Water






 Combine sugar, potato starch, hoisin sauce, oyster sauce, chile sauce with


 garlic and black soy sauce in large bowl and stir until smooth.


 


 Heat sesame oil and peanut oil in medium saucepan over medium heat. Add


 garlic and ginger and saute, stirring, until light golden in color, 1 to 2


 minutes. Add green onions and beans and saute, stirring, until onions just


 start to brown, about 5 minutes. Add clam broth and hoisin sauce mixture


 and simmer, whisking frequently, until thick and glossy, about 5 minutes.


 Add water to make 2 cups.


 


 MAKES 2 cups. Each 1-teaspoon serving: 7 calories; 70 mg sodium; 0


 cholesterol; 0 fat; 1 gram carbohydrates; 0 protein; 0.02 gram fiber.


 


 >from "Big Dippers," Los Angeles Times; 97-Nov-28 >kitPATh 98-Feb


 >mc-recipe


 


 Notes: Use as a cocktail sauce for seafood; Possible dipping sauce for some


 appetizers, such as eggrolls.


 


 Recipe by: Barbara Figueroa, executive chef at Ivars, Seattle


 


 Posted to MC-Recipe Digest by KitPATh 
on Feb 01,


 1998