Instructions: This sauce - a mixture of commercially prepared black bean and garlic sauce, plus prepared oyster sauce - creates a complex flavor. (Chinese black bean sauce is different from other black bean sauces, which cannot be substituted.)

Commercial oyster sauce does not have a "fishy" taste. It adds richness without overpowering other ingredients.

Makes 1 cup

1 cup nonfat reduced-sodium chicken broth 2 tablespoons black bean and garlic sauce (see note)

2 tablespoons oyster sauce
1 tablespoon cornstarch (for sauce, not marinade)

1 1/2 teaspoons sugar
1/2 to 1 teaspoon grated peeled fresh ginger, or to taste 1/2 teaspoon dried crushed red pepper, or to taste 2 green onions (scallions) finely minced

To use as a marinade: In blender, mix together broth, black bean and garlic sauce, oyster sauce, sugar, ginger and red pepper until smooth and well blended.

Transfer mixture to a container, stir in green onion.

To use as a sauce: In blender, mix together until smooth and well blended all ingredients except green onions. Transfer mixture to small saucepan and stir in green onion. Over low-medium heat, bring mixture to simmer, stirring constantly, about 1 to 2 minutes.

Drizzle small amount of sauce in center of plates, place cooked chicken, fish, or meat on top and drizzle small amount of sauce over top.

Note: Some commercially prepared sauces are labeled "black bean and garlic sauce," others, simply "black bean sauce." Either is suitable here.

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