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Ginger Black Bean Pasta
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Categories: Asian Recipes, Chinese Food, Meatless Dishes, Pastas
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Total Time: 1 hrs.
Preparation Time: 23 min.
Simmering Time: 37 min.

Angel hair pasta works best with this dish. If you like, add chicken or shrimp to the sauce for a heartier dinner.

4 cups chicken broth
2 cups dry sherry
1 1/2 cups soy sauce
3/4 cup sugar
1/2 cup fresh ginger - minced
1/2 cup garlic - minced
2 tablespoons sesame oil
2 tablespoons fermented Chinese black beans
1/4 cup butter
4 cups broccoli florets - blanched
1 pound pasta
2 cups scallions - cut in 1" pieces

To Make the Ginger Garlic Sauce

In a medium saucepan, combine chicken stock, sherry, soy sauce, sugar, fresh ginger, garlic, and sesame oil. Bring to a boil over medium high heat and continue boiling until mixture is reduced to half (about 30 minutes). Remove from heat, set aside.

For the Pasta

Bring a large pot of salted water to a boil. Boil pasta according to manufacturers' instructions.

Meanwhile, slightly smash the black beans with the back of a spoon to release their flavor. Put the beans into the saucepan containing the ginger garlic sauce. Stir together over medium high heat. Bring to a boil; reduce heat and continue to cook until sauce thickens slightly (about 7 minutes). Add butter and stir to blend. Add broccoli and scallions. Cook 2 minutes longer.

Toss the sauce and the pasta together. Serve.

Calories: 854 Calories From Fat: 22%
Protein: 23g Carbohydrate: 126g
Cholesterol: 27mg Sodium: 6330mg

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