Chinese Black Bean Sauce

Name: Chinese Black Bean Sauce
Total time: 35
Yield: 15
Ingredients: 8 ounces dried fermented black beans; 1.5 cups vegetable oil; 4 Thai chiles, chopped; 1 medium shallot, minced; 1 (2 inch) piece fresh ginger, peeled and grated; 3 cloves garlic, minced; 3 tablespoons reduced-sodium tamari; 2 tablespoons Shaoxing rice wine; 1 teaspoon brown sugar; 0.5 teaspoon ground Sichuan pepper; 0.5 teaspoon Chinese five-spice powder; 1 teaspoon sesame oil

Recipe by Buckwheat Queen from allrecipes.com

Dinner 35 Mins.

Ingredients

15 servings

•

8 ounces dried fermented black beans
•

1.5 cups vegetable oil
•

4 Thai chiles, chopped
•

1 medium shallot, minced
•

1 (2 inch) piece fresh ginger, peeled and grated
•

3 cloves garlic, minced

•

3 tablespoons reduced-sodium tamari
•

2 tablespoons Shaoxing rice wine
•

1 teaspoon brown sugar
•

0.5 teaspoon ground Sichuan pepper
•

0.5 teaspoon Chinese five-spice powder
•

1 teaspoon sesame oil

Instructions

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