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Jun 25, 2017

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Black Bean Sauce
by Rosina Tinari Wilson
Magazine Issue: U.S. Vol. 2.1
Black Bean Sauce

1/2 cup fish stock
1/2 cup black beans*, with their liquid
4 cloves garlic, freshly minced
1 T sesame oil*
2 green (spring) onions, thinly sliced (white plus 2 inches green)
2 T finely minced or grated orange zest
2 T fresh ginger juice
1/2 cup fresh cilantro (coriander) leaves, coarsely chopped
1 T chili sauce*, or to taste
1/2 t five-spice powder*
Lemon wedges
Cilantro (coriander) sprigs

Saute garlic in sesame oil over low-medium heat until soft and fragrant, about 5 to 7 minutes. Stir in remaining sauce ingredients and simmer 5 minutes to blend flavors.

*Available at Asian groceries and some supermarkets.

Cross References:
Pan-Seared Trout in Black Bean Sauce

Original Source:
Gettin' Sauced

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