Ingredients
Scale
- 1 cup fermented black beans
- 1/3 cup vegetable oil
- 1/4 white onion, minced
- 4 to 6 dried chili peppers, torn to small pieces
- 1/4 cup shaoxing wine (or dry sherry, or japanese sake)
- 1/4 cup light soy sauce (or soy sauce, or tamari for gluten-free option)
- 1/4 cup sugar (or brown sugar)
- 1 head garlic (8 to 10 big cloves, minced)
- 1 thumb ginger, minced
Instructions
- Rinse the fermented black beans under tap water, drain, and coarsely chop them, leaving some bigger pieces for texture.
- If desired, chop onion and garlic using a food processor with the black beans until minced but not pureed.
- In a saucepan, heat vegetable oil and dried chili peppers over medium heat until warm, then lower to medium-low heat. Cook until the peppers darken, then remove and discard them.
- Add the chopped black beans and onion to the pan. Cook while stirring until it appears drier, as the beans will absorb the oil initially but release it as they cook.
- Stir in the shaoxing wine, light soy sauce, and sugar. Simmer until the onion becomes tender, about 10 minutes, stirring constantly to prevent burning.
- Add minced garlic and ginger to the mixture. Continue to cook and stir until the onion is very tender and oil floats on top of the sauce. Transfer to a bowl to cool completely.
- Store the sauce in an airtight jar in the refrigerator for 2 to 3 months.
Notes
For a spicier version, adjust the number of dried chili peppers to your liking.
The sauce can be used in stir-fries, as a marinade, or a flavorful condiment for various dishes.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 180
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.