Black Bean Sauced Seafood

• From: National Fisheries Institute

Ingredients

• 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

Directions

• 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.