Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

1 cup grapeseed or canola oil
1/2 cup fermented black beans ; roughly chopped
1/2 cup minced garlic
1/2 cup fresh ginger ; peeled and minced
2 bunches scallions (white & green parts ; sliced 1/8" thick
1 Tbsp sambal oelek, or hot red pepper sauce
1/2 cup Shaoxing rice wine or dry sherry
2 tsp kosher salt
1 tsp freshly ground black pepper

Serving

INSTRUCTIONS

Add the sambal oelek and wine, decrease the heat to medium and cook until the mixture is reduced by 3/4, 2-3 minutes. Add the salt and pepper.

Remove the mixture from the heat and allow to cool. Transfer half of the mixture to a blender and purée it at a high speed while adding the remaining 3/4 cup of oil. Stir the purée back into the remaining mixture and cool completely. (Be sure not to seal the storage jar until the mixture is completely cool, and stir it well before using.). Use or store. Lasts 2 weeks, refrigerated.

NOTES

Fermented black beans: A mainstay of Southern Chinese cooking, this pungent ingredient is made from black soybeans that are flavored with salt and spices and then allowed to ferment. Store the beans, which are usually sold in bags, away from the light in a cool, dry place.

Alert editor

Black bean-Garlic Sauce

1 cup grapeseed or canola oil 
1/2 cup fermented black beans roughly chopped
1/2 cup minced garlic 
1/2 cup fresh ginger peeled and minced
2 bunches scallions (white & green parts sliced 1/8" thick
1 Tbsp sambal oelek, or hot red pepper sauce 
1/2 cup Shaoxing rice wine or dry sherry 
2 tsp kosher salt 
1 tsp freshly ground black pepper

Heat a wok or large sauté pan over medium-high heat. Add 1/4 cup of 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. 
Add the sambal oelek and wine, decrease the heat to medium and cook until the mixture is reduced by 3/4, 2-3 minutes.  Add the salt and pepper.
Remove the mixture from the heat and allow to cool.  Transfer half of the mixture to a blender and purée it at a high speed while adding the remaining 3/4 cup of oil.  Stir the purée back into the remaining mixture and cool completely.  (Be sure not to seal the storage jar until the mixture is completely cool, and stir it well before using.).  Use or store. Lasts 2 weeks, refrigerated.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (227g)
Recipe Makes: 1 Servings

Calories: 280
Calories from Fat: 12 (4%)

Amt Per Serving		% DV

	Total Fat 1.3g	2 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 2438mg		84 %
Potassium 861mg		23 %
Total Carbohydrate 56.5g		17 %
	Dietary Fiber 11.9g	48 %
	Sugars, other 44.5g
Protein 14.5g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 280

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe