Saturday, May 24, 2008

Fermented Black Bean & Garlic Sauce

Fermented Black Bean & Garlic Sauce
From: Simply Ming

Hands-on time: 5 minutes

Makes 1 cup
Lasts 2 weeks in the fridge

½ cup grapeseed oil or canola
Scant ¼ cup fermented black beans, roughly chopped
¼ cup garlic, minced
¼ cup peeled ginger, minced
1 bunch scallions (green onions), white & green parts, thinly sliced
½ tbsp sambal oelek or hot red pepper sauce (I’d use Asian chili paste)
¼ cup Shaoxing rice wine or dry sherry (sake works too)
1 tsp kosher salt
½ tsp freshly ground pepper

1. Heat a wok or skillet (I used a non stick pan) over high heat. Add half the oil and swirl to coat the pan. Add the beans, garlic, ginger, and scallions and stir fry until the mixture has softened (2-3 minutes).

2. Add the sambal oelek and wine, lower the heat to medium and cook until the mixture is reduced by three quarters (another 3 minutes or so). Add the salt and pepper.

3. Remove from heat and allow to cool. Transfer half the mixture to a blender (since this is such a small amount, my blender was useless. Fortunately I have an immersion blender with a jar and that was perfect.) Puree until smooth, adding the rest of the oil while the blender is running. Stir the puree into the rest of the mixture and cool completely before storing in a container that seals well.

Fantastic in stir fries and that's not all... Ming Tsai actually adds it to pasta and raw baby spinach.

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