Black Bean Sauced Seafood
- 3 Tbs Chinese fermented black beans (dow shih)
- 3/4 cup chicken broth or water
- 2 Tbs light soy sauce
- 2 Tbs dry sherry
- 2 tsp cornstarch
- 1 tsp sugar
- 4 Thin slices ginger root
- 1 Clove garlic, crushed
- 8 oz Surimi Seafood, crab-flavored, chunk or leg style, cut diagonnaly
- 2 Green onions, thinly sliced
- Rinse salt from black beans; soak briefly in water to cover.
- Meanwhile, in blender container, combine chicken broth, soy sauce, sherry, cornstarch, sugar, ginger root and garlic. Drain black beans, add to container. Cover and blend, pulsing motor, until pureed.
- Pour mixture into small saucepan and cook over medium heat, stirring constantly for 3 to 5 minutes, or until sauce is thickened. Stir in Surimi Seafood, reduce heat to low, cover and simmer 2 to 3 minutes, or until Surimi is hot throughout. Serve over brown or white rice, sprinkled with green onions.
Recipe courtesy of the National Fisheries Institute
Calories from Fat 16 (8%)
(3%)Total Fat 2g
(2%)Saturated Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Total Carbohydrate 22g
(9%)Dietary Fiber 2g
Sugar Alcohols 0g
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