Chinese Black Bean Sauce

Chinese Black Bean Sauce
1 cup non-fat reduced-sodium chicken broth
2 tablespoons black bean and garlic sauce (see note)
2 tablespoons oyster sauce
1 tablespoon cornstarch (for sauce, not marinade)
1 1/2 teaspoons sugar
1/2-1 teaspoon grated peeled fresh ginger, or to taste
1/2 teaspoon dried crushed red pepper, or to taste
2 green onions (scallions) finely minced
To use as a marinade: In blender, mix together broth, black bean and garlic sauce, oyster sauce, sugar, ginger and red pepper until smooth and well blended. Transfer mixture to a container, stir in green onion.
To use as a sauce: In blender, mix together until smooth and well blended all ingredients except green onions. Transfer mixture to small saucepan and stir in green onion. Over low-medium heat, bring mixture to simmer, stirring constantly, about 1 to 2 minutes. Drizzle small amount of sauce in center of plates, place cooked chicken, fish, or meat on top and drizzle small amount of sauce over top.
Makes about 1 cup.
Cook's notes: Some commercially prepared sauces are labeled "black bean and garlic sauce," others, simply "black bean sauce." Either is suitable for this recipe. Both prepared sauces are available in the Asian section of supermarkets.
Nutrition values per tablespoon: 5 calories, 0 g fat, 1 g carbohydrates, 0 g fiber, 0 g protein, 51 mg sodium.
American Institute for Cancer Research