Chinese Black Bean Sauce Moosewood Style

Placing this here for safekeeping! I have had a wonderful szechuan eggplant at a chinese restaurant in town that i just love, but unfortunately, they stopped making it! they told me they used black bean sauce when making it, but alas, i could not find any locally. So i will be trying this to recreate the dish. i have changed it slightly. A few tablespoons of this sauce paired with meats, seafood, fresh vegetables, or rice, pasta, etc. Will create a delicious meal in minutes!!

Steps

In a large skillet , heat the sherry , vinegar , lime juice.

Add the garlic and ginger , and cook over medium high heat for 1 minute.

Stir in the fish sauce , sugar , chili sauce , black beans , and vegetable broth.

Bring the sauce to a boil: reduce the heat and simmer for 5 minutes.

Whisk in the dissolved cornstarch , stirring constantly , until the sauce thickens slightly.

This can be made ahead and refirgerated for up to 1 week.

Enjoy !.

Ingredients

dry sherry, red wine vinegar, fresh lime juice, garlic, fresh ginger, fish sauce, sugar, chili sauce, black beans, vegetable broth, cornstarch