Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 1 1/4 cups
Ingredients
2 teaspoons vegetable oil
1 tablespoon minced garlic
1 tablespoon grated peeled fresh gingerroot
1/3 cup minced red bell pepper
2 tablespoons fermented black beans (available at Oriental markets and specialty foods shops), rinsed, drained well, and crushed slightly
1 1/2 tablespoons medium-dry Sherry
1 tablespoon soy sauce
1/4 teaspoon sugar
1 1/2 cups chicken broth
2 teaspoons cornstarch
Preparation
In a skillet heat the oil over moderately high heat and in it stir-fry the garlic, the gingerroot, and the red bell pepper until the pepper is softened. Add the beans and stir-fry the mixture for 2 minutes. Add the Sherry and boil the mixture for 1 minute. Stir in the soy sauce, the sugar, and the broth and simmer the mixture, stirring occasionally, for 10 minutes. In a small bowl dissolve the cornstarch in 2 teaspoons cold water, whisk it into the mixture, and simmer the sauce until it is thickened slightly. Add black pepper to taste and serve the sauce over asparagus.
