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Recipe Name: Asian Black Bean Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
2 Tablespoon(s) Peanut Oil
2 Tablespoon(s) Fermented black beans
rinsed and drained
1 Tablespoon(s) Garlic, minced
1/2 Cup(s) Chicken broth
1 Tablespoon(s) Soy sauce
2 Tablespoon(s) Rice wine
1 Teaspoon(s) Sugar
1 1/2 Teaspoon(s) Cornstarch
Directions:
From: "S. Schwartz" <honn@icanect.net> Date: Thu, 18 Apr 1996 13:31:06
-0400 Recipe By: Sun-Sentinel (4-11-96) Heat a wok or heavy skillet
over medium-high heat. Add the oil, the black beans and garlic.
Stir-fry about 12 seconds. Add the rest of the ingredients and
stir-fry about 1 minute or until sauce thickens. Makes about 3/4 cup
sauce. Serving Ideas : Serve with poultry, fish or veggies. NOTES :
Black beans and rice wine and readily available in Asian markets and
some supermarkets. You may substitute dry white vermouth for the rice
wine. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #48 From the MasterCook recipe list. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 79
Calories From Fat: 61
Total Fat: 6.9g
Cholesterol: 0mg
Sodium: 226.2mg
Potassium: 97.1mg
Carbohydrates: 6.4g
Fiber: <1g
Sugar: 1.2g
Protein: <1g


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