In article >,
hahabogus > wrote:

> Perhaps the sauce was made like in the recipe below? In the pan with the
> food stuffs, not added from a bottle. I'm not saying the bean sauce below
> would taste like what you ate but possibly it was made in a similar method.

I doubt it was a bottled sauce. Most of the recipes I've seen start
with black beans or fermented black beans. I've never used the
fermented kind - perhaps it provides the viscosity that we noticed.

--
Julian Vrieslander