2 tbsp peanut oil
2 tbsp fermented black beans --
1 rinsed and drained
1 tbsp garlic -- minced
1/2 cup chicken broth
1 tbsp soy sauce
2 tbsp rice wine
1 tsp sugar
1 1/2 tsp cornstarch
Directions
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.
Recipe By : Sun-Sentinel (4-11-96)
Servings: 1 servings
Asian Black Bean Sauce Recipe brought to you by Recipe Ideas
Categories: Bean; Sauce; Vegetable
The History of Recipes
Food historians have traced the existance of recipes far back into the distant past, in fact as far back into history as the ancient Egyptians, and possibly even further. Having said that, generally, these old recipes were just basic pictorial recipes for preparing meals.
Moving on, there were some interesting books published in the 1300s ; a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, they are unconnected to the indian curry that we all know today, but instead recipes for the types of food prepared by the chefs of the rich and wealthy people of the time. By the advent of the 1900s, cookery publications are greatly in demand as a result of higher levels of literacy, leisure time and disposable income. |
We hope you enjoy this Asian Black Bean Sauce recipe.
