Instructions: Makes 4 cups. VEGAN

Serve over hot cooked noodles or vermicelli.

Combine stock, bean-garlic sauce and pepper in medium saucepan. Bring to a boil; reduce heat to low and simmer, uncovered, for 5 minutes.

In small bowl, combine water and cornstarch; mix until smooth. Stir into stock mixture and return to a simmer. Simmer until sauce thickens, stirring occasionally, about 2 minutes.

Remove from heat; stir in cilantro and oil.

Makes 4 cups.

HELPFUL HINT: The sauce can be prepared up to three days in advance.

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