Black bean hoisin sauce

Black bean hoisin sauce easy vegan recipe 150g black beans, soaked the night before 300g white cabbage, finely chopped 3 carrots, thinly sliced 2 shallots, chopped Crushed garlic 1 clove 2cm grated fresh ginger salt-pepper 2 c. in s. cornstarch 1/2 liter of vegetable broth 2 c. in s. hoisin sauce some sugar 4 c. in s. soy sauce 1 c. in s. Oil Cover the beans fresh water, salt and cook at a rolling boil for 40 minutes (check for doneness, as it varies depending on how dry beans). Heat oil in a wok and sauté the shallot, and garlic and ginger. Add cabbage and carrots, soy sauce and cook over low heat for fifteen minutes. Add the drained beans, hoisin sauce, broth, sugar, pepper and a little salt if necessary. Simmer for ten minutes more. Now mix the cornstarch with a little water and add to the sauce to thicken. Serve over rice or egg rolls.

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