This sauce can also be used as a basting liquid over chicken and other meat.
2 teaspoons cornstarch
2 tablespoon dry sherry wine
1 tablespoon peanut oil
2 tablespoon fermented black beans
1 teaspoon minced ginger
1 1/2 cups chicken stock
1 tablespoon oyster sauce
2 teaspoons soy sauce
1 teaspoon minced garlic
2 chopped scallions
Combine the cornstarch with the sherry.
Pour the oil into a wok. Heat over high heat. Add the minced black beans and ginger. Stir fry for 10 seconds then add the chicken stock, oyster sauce and soy sauce.
Bring to a boil and reduce for 2 to 3 minutes, stirring occasionally. Mix the cornstarch and sherry and add to the sauce, stirring until thickened.
Allow the sauce to cool, then refrigerate in a closed container. Add the garlic and scallion when using the sauce.
Serve warm over vegetables such as kale, carrots, vegetables, steamed rice or thin noodles.