Cantonese Black Bean Sauce
- Yield:1 cup
- Time:30 mins show details
Taught to me by my bf's mom, who is from Hong Kong. Great with tofu, meat, vegetables, everything!
Ingredients
- ¾ cupsafflower oil, any neutral, high-heat oil works
- ½ cupfermented black soy beans, finely chopped
- ½ cupgarlic, minced
- ¼ cupfresh ginger, peeled and minced
- 1 tablespoonhot peppers, sambal oelek or hot red pepper sauce works optional
- ¼ cuprice wine or dry sherry, I like rice wine vinegar too
- 2 teaspoonskosher salt
Equipment
- Wok, high-heat saute pan works too
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Preparation
- 5 mins
Heat a wok or large sauté pan over high heat. Add 1/2 cup of the oil and swirl. Add the beans, garlic, and ginger, and stir-fry until the mixture has softened. Mash up the beans into a paste as you cook.
- 10 mins
Add the rest of the oil, hot peppers and wine, decrease the heat to medium, and cook until the mixture is reduced by three quarters, mashing as you go. Add the salt.
- 15 mins
Remove the mixture from the heat and allow it to cool. Use or store. Lasts 2 weeks, refrigerated.
Notes
This makes a very chunky sauce, but I like it that way. Feel free to run it through a blender after it cools and the paste will be smoother. Fermented black beans are not regular black beans, they are BLACK SOY BEANS. You can find large amounts online for cheap, and they stay good forever.
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