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.
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.
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|Serving Size: 1 Serving (227g)|
|Recipe Makes: 1 Servings|
|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 %|
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Calories per serving: 280
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