Spicy Black Bean Sauce

1 tablespoons cornstarch

2 tablespoons water

½ cup balsamic vinegar

1 tablespoons sugar

¼ cup light soy sauce

1½ teaspoons black bean miso paste (available at Asian markets)

¾ teaspoon crushed red chilies

Dissolve the cornstarch in the water in a small bowl or jar and set aside.

In a saucepan over medium heat, combine the vinegar, sugar, soy sauce, black bean miso paste and crushed chiles and heat to a simmer. Stir in the cornstarch mixture and let the sauce reduce till thickened. Keep refrigerated.

Makes 2 cups.

Chef Robert Packer, Karma, Mundelein