Recipes from China :: Chinese Salads, Dressings, and Sauces
Posted by Tiffany at recipegoldmine.com 2/6/2002 9:26 am
Makes about 1 c..
1 c. nonfat, reduced sodium chicken broth
2 Tbsp. black bean and garlic sauce
2 Tbsp. oyster sauce
1 Tbsp. cornstarch (for sauce, not marinade)
1 1/2 tsp. sugar
1/2 to 1 tsp. grated peeled fresh ginger, or to taste
1/2 tsp. dried crushed red pepper, or to taste
2 green onions (scallions), finely minced
To use as a marinade:
In blender mix together broth, black bean and garlic sauce, oyster sauce, sugar, ginger and red pepper until smooth and well blended. Transfer to a container, stir in green onion.
To use as a sauce:
In blender, mix together until smooth and well blended all ingredients except green onions. Transfer mixture to small saucepan and stir in green onions. Over low-med. heat, bring mixture to a simmer, stirring constantly, about 1 to 2 mins. Drizzle small amount of sauce in center of plates and top with cooked chicken, fish, or meat. Drizzle a small amount of sauce on top.
Some commercially prepared sauces are labeled "black bean and garlic sauce" or "black bean sauce". Either is suitable for this recipe.
Per Tbsp.: 5 cal; no fat; 1 g carbo; 51 mg sodium
