Fermented Black Bean Sauce with Garlic and Ginger

What you need

• 100 g (3.5 oz) fermented black beans, rinsed and drained
• 3 tbsp peanut oil
• 2 dried red chilies, optional, for heat
• 4 cloves garlic, finely minced
• 1 tbsp fresh ginger, finely minced
• 2 scallions, thinly sliced
• 2 tbsp Shaoxing wine
• 2 tbsp light soy sauce
• 2 tbsp dark brown sugar
• 100 ml (1/3 cup) water
• 1/2 tsp toasted sesame oil

Method

Restated from the original video

1. 1

   Rinse the black beans in a sieve under cold water for 30 seconds, then drain well. Mash roughly with a fork, leaving some beans whole.

2. 2

   Heat the oil in a wok or small pan over medium-low heat. Add the chilies and stir until they darken and the oil smells spicy, about 30 seconds. Fish them out and discard.

3. 3

   Add the garlic, ginger and scallions. Stir until fragrant and pale gold, about 1 min. Do not let them brown.

4. 4

   Add the mashed beans and stir for 1 min to coat them in the oil.

5. 5

   Pour in the wine, soy sauce, sugar and water. Bring to a boil.

6. 6

   Lower the heat and simmer, stirring often, until thick and spoonable with the oil starting to shine at the edges, 6-8 min.

7. 7

   Off the heat, stir in the sesame oil.

8. 8

   Cool, then pack into a clean jar. Keep in the fridge for up to 1 week. Use 1-2 tbsp per stir-fry for about 400 g (14 oz) of meat or vegetables.

Imported from sassychopsticks.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.