Braden Family Cookbook
BLACK BEAN SAUCE
You will need a scale for
this recipe. I have never bothered
to convert all the ingredients to volume. This
is wonderful when stir frying any seafood or poultry or pork item.
It freezes well. Make ½ cup
servings, freeze in paper cups, remove from cups and wrap with Saran wrap and
return to freezer.
Cover the black beans with
hot water and soak for about ½ hour. Drain
well. Combine the beans with the
garlic and ginger in a bowl and mash together until well blended.
You might want to use a big mortar and pestle for this.
Heat the oil in a large saute pan and then add the black
bean/garlic/ginger mixture. Saute
this mixture until well heated. Add
the shoyu, sugar, oyster sauce, red chili pepper, and the clam juice.
Mix well to blend. Combine
the remaining 8 oz. of clam juice (or the Patis if using it) with the
cornstarch. Mix until smooth. Add this cornstarch mixture to the black bean mixture a
little at time, stirring constantly. Cook
until the sauce begins to thicken. Remove
from the heat and add in the green onions.