Chinese Black Bean Sauce, Moosewood Style - cooking recipe

Ingredients

1 tablespoon dry sherry
1 tablespoon red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon minced garlic
2 tablespoons minced fresh ginger
1 teaspoon fish sauce
2 teaspoons sugar
1/4 teaspoon chili sauce
1 tablespoon black beans, salted (whole)
1 cup vegetable broth (or chicken broth)
2 teaspoons cornstarch (dissolved in 1 tbls. water)

Preparation

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!