Name: Chinese Black Bean Sauce
Prep time: 15 min
Cook time: 15 min
Yield: 15
Ingredients: 8 ounces dried fermented black beans -; Vegetable oil - 1 ½ cups; Thai chiles, chopped - 4; Shallot, minced - 1 medium; Fresh ginger, peeled and grated - 1 (2 inch) piece; Garlic, minced - 3 cloves; Reduced-sodium tamari - 3 tablespoons; Shaoxing rice wine - 2 tablespoons; Brown sugar - 1 teaspoon; Ground Sichuan pepper - ½ teaspoon; Chinese five-spice powder - ½ teaspoon; Sesame oil - 1 teaspoon

Ingredients for - Chinese Black Bean Sauce

1. 8 ounces dried fermented black beans

2. Vegetable oil 1 ½ cups

3. Thai chiles, chopped 4

4. Shallot, minced 1 medium

5. Fresh ginger, peeled and grated 1 (2 inch) piece

6. Garlic, minced 3 cloves

7. Reduced-sodium tamari 3 tablespoons

8. Shaoxing rice wine 2 tablespoons

9. Brown sugar 1 teaspoon

10. Ground Sichuan pepper ½ teaspoon

11. Chinese five-spice powder ½ teaspoon

12. Sesame oil 1 teaspoon

How to cook deliciously - Chinese Black Bean Sauce

1 . Stage

Rinse black beans thoroughly and dry. Remove about 1/4 cup and set aside. Roughly chop the rest of the beans.

2 . Stage

Heat vegetable oil in a large saucepan over medium-low heat. Add chiles, shallot, ginger, and garlic. Fry until soft and fragrant, about 5 minutes. Do not let the ingredients burn. Reduce the heat if necessary. The objective is to slow cook the ingredients.

3 . Stage

Add all the beans; both chopped and whole. Simmer, stirring often, until the beans are soft, about 2 minutes. Add tamari, rice wine, brown sugar, ground Sichuan pepper, and five spice. Simmer until thickened, stirring often. Remove from heat; let cool, about 10 minutes.

4 . Stage

Mix in sesame oil and cover. As the sauce rests, the beans will settle and the oil will float, creating a barrier which will protect it from mold. The sauce is ready to use or store in an airtight container in the refrigerator for up to 1 month.