Chinese Black Bean Sauce
1/3 cup fermented or Chinese black beans
1 cup canola or peanut oil
1/2 cup minced garlic (or 1 head plus a few cloves) can be pureed in food processor)
1/2 cup peeled and finely minced ginger
2 bunches scallions, white and green part sliced 1/8 inch thick
1 tbsp sambal oelek or hot pepper sauce
1/3 cup shaoxing rice wine or dry sherry
1/2 to 1 tsp. salt or to taste
1 teaspoon freshly ground black pepper (or schezuan pepper)
Soak beans in water for 15 min, drain, rinse, rinse again and chop roughly.
Heat wok over high heat, add 1/4 cup of oil, swirl to coat, and add black beans, garlic, ginger and scallions. Stir fry until soft but not burned, 2-3 min.
Add Sambal oelek and wine, decrease heat to medium and cook until reduced by three quarters, 2-3 min. add salt and pepper.
Remove from heat and let cool. Put half of mixture in blender or food processor and puree on high speed while adding remaining 3/4 cup oil.
Stir puree back into remaining mixture and allow to cool completely before putting in airtight container. Refrigerate until ready to use.