1 1/2 TB peanut oil
1 clove garlic, chopped
1 TB fresh ginger, grated
1 medium red bell pepper, seeded, diced
2 TB black beans, soaked in water, drained
1/4 c. green onion, chopped
1 block (20 oz.) firm tofu, drained, cubed
1 c. chicken broth
1 TB each Shao Hsing (Chinese Rice Wine), dry sherry, oyster sauce
2 tsp. cornstarch, with 2 TB water
Garnish:1 TB sesame seeds, toasted, crushed

Cooking Process:
In a wok over high heat, stir-fry garlic, ginger and bell pepper in oil. Add black beans, and onion; cook until vegetables are crisp-tender. Add tofu, broth, wine, sherry and oyster sauce; simmer 10 minutes. Stir in cornstarch mixture until thickened.