Soak the beans for 30 minutes then rinse well. Tap the beans with the
flat side of a chef's knife to release the flavor. Heat the oil in a
skillet over medium heat. Add the onions, pepper, garlic, ginger and
hot chile. Saute for 3 minutes or until onions become translucent. Add
the drained black beans. Stir well and slightly mash the beans with the
back of a wooden spoon. Add the remaining ingredients and simmer. If
thicker sauce is desired add corn starch mixed with water. Serve warm
over vegetables such as kale, carrots, sea vegetables, steamed
mushrooms and rice or thin noodles. This sauce can also be used over
chicken toward the end of the chicken's cooking time as a a basting
liquid.

Stichworte: Basics, Chinese, Sauce