BEST Chinese Black Bean Sauce

Name: BEST Chinese Black Bean Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 3 tablespoons fermented black beans; 2 tablespoons oil; 2 tablespoons finely minced garlic; 2 tablespoons finely minced ginger; 2 green onions (finely chopped); 1/2 cup vegetable or chicken broth; 2 tablespoons Chinese rice wine (or dry sherry); 1 tablespoon soy sauce; 1 teaspoon sugar; 1/2 teaspoon rice vinegar; 1/2 to 1 teaspoon hot red pepper sauce or sambal oelek (for heat (optional)); 1 1/2 teaspoons cornstarch dissolved in 1 tablespoon water

4.8

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www.daringgourmet.com

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Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 18

Author : Kimberly Killebrew

black bean sauce

Instructions

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Step 1

Mash soaked and drained fermented black beans with a fork and set aside.

Step 2

Heat the oil in a small saucepan over medium-high heat. Add the garlic and ginger and cook for a minute or two until softened and very fragrant. Add the green onions and cook for another minute. Add the mashed beans and cook for another minute.

Step 3

Add all remaining ingredients, except for the cornstarch mixture, and bring to a boil. Reduce the heat to medium and simmer uncovered for 10-12 minutes or until the liquid is reduced by half. Stir in the cornstarch mixture and simmer for another minute or until thickened.

Step 4

Let the black bean sauce cool and store in an airtight container (preferably glass). Will keep for up to 2 weeks.Makes a little more than a cup.

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