Fermented Black Bean and Ginger Sauce

Ingredients

• 3 tbsp fermented black beans, rinsed and chopped
• 3 cloves garlic, minced
• 2 tsp fresh ginger, finely grated
• 2 tbsp vegetable oil
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp Shaoxing rice wine (or dry sherry)
• 1 tsp sesame oil
• 1 tsp sugar
• 1/2 cup chicken or vegetable broth
• 1 tsp cornstarch
• 2 tbsp water
• 1/2 tsp white pepper
• 2 green onions, thinly sliced

Instructions

1. 1

   Rinse fermented black beans well and chop coarsely to bring out their flavor.

2. 2

   Mix cornstarch with 2 tbsp water in a small bowl. Set aside.

3. 3

   Heat vegetable oil in a small saucepan over medium heat. Add garlic, ginger, and black beans. Stir-fry for 2 minutes until very fragrant.

4. 4

   Add Shaoxing wine and cook 30 seconds.

5. 5

   Pour in broth, oyster sauce, soy sauce, sesame oil, sugar, and white pepper. Stir to combine.

6. 6

   Bring to a simmer. Whisk in the cornstarch slurry and cook for 1–2 minutes until the sauce is glossy and lightly thickened.

7. 7

   Remove from heat and fold in green onions.

8. 8

   Use immediately as a stir-fry sauce, or store in an airtight container for up to 1 week. Reheat gently and add a splash of water if it thickens too much.