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Chinese Black Bean Sauce
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Ingredients
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)
Directions
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. |
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Recipe
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