Ingredients
- 4 tablespoons fermented black beans
- 2 teaspoons sesame oil
- 1 tablespoon vegetable oil
- 1 tablespoon white onion minced
- 3 cloves garlic minced
- 2 teaspoons ginger minced
- 2 tablespoons Chinese rice wine or dry sherry
- 2 tablespoons dark soy sauce
- 1 teaspoon rice vinegar
- 2 1/4 teaspoons granulated sugar
- Ground black pepper to taste
- 3/4 cup vegetable stock
- 1 1/2 tablespoons cornstarch mixed with 3 tablespoons cold water slurry
Instructions
- Place the fermented black beans in a bowl, cover with cold water, and soak for 1 hour.
- Rinse, drain, and roughly mash about three-quarters of the beans while leaving some whole for texture.
- Heat the sesame oil and vegetable oil in a small saucepan over medium heat. Add the minced onion, garlic, ginger, and mashed black beans. Sauté for 1 minute until fragrant.
- Add Chinese rice wine, dark soy sauce, rice vinegar, sugar, pepper, and vegetable stock. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Mix in the slurry and allow it to thicken the sauce, then take it off the heat. Use right away or allow to cool, then cover and store in the refrigerator.
