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Photo by: Joseph De Leo
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.
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.
Nutrients per serving (% daily value)
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.
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