Ingredients

1 cup non-fat 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

Directions

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 for this recipe. Makes about 1 cup.

Nutrition information per tablespoon: 5 cal., 0 g fat (0 g saturated fat), 1 g carbo., 0 g protein, 0 g dietary fiber, 51 mg sodium.