Asian Black Bean Sauce

2 tablespoons peanut oil
2 tablespoons fermented black beans, rinsed and drained
1 tablespoon garlic, minced
1/2 cup chicken broth
1 tablespoon soy sauce
2 tablespoons rice wine
1 teaspoon sugar
1 1/2 teaspoons cornstarch

Heat a wok or heavy skillet over medium-high heat.

Add the oil, the black beans and garlic. Stir-fry about 12 seconds.

Add remaining ingredients and stir-fry about 1 minute or until sauce thickens.