For this stir-fry, Shawn McClain combines homemade chicken stock, Chinese fermented black beans and peanut oil.
We substitute store-bought chicken broth for the homemade kind. Instead of fermented black beans, which can require some hunting to find, we call for the more ubiquitous jarred Chinese black bean sauce. We also drop the peanut oil in favor of vegetable oil, which is lower in saturated fat.
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