My Chinese Black Bean Sauce recipe (蒜蓉豆豉醬)

Chinese Black Bean Sauce recipe (蒜蓉豆豉醬) Amazon Associate Links These links will help you find the product you need. As an Amazon associate, and at no additional cost to you, I will receive a small commission from qualifying purchases. I only link products that I use myself and recommend. This is the best way to support my channel at this point in my YouTube journey 🙏🏻🥰. Thank you for your support! Soy sauce (Chinese Pearl River): https://amzn.to/3jZQhsu Fermented black soy beans: "Youjia" aka "Youjoy" brand Fermented Soybean (https://www.tntsupermarket.com/775816...) Black bean sauce is a Chinese sauce that is one of the most versatile sauces in Chinese cooking. It can be paired with almost everything and cooked any which way you can imagine, whether it’s stir fry or steamed or grilled. You can also use it to marinate proteins. The star ingredient in this black bean sauce is in fact not even black beans or turtle beans, as it’s sometimes called. It’s black soy beans that have been fermented with salt. Ingredients 2-4 chili peppers, sliced lengthwise 3 tbsp vegetable oil 3 tbsp fermented black soy beans, soaked and rinsed 8 cloves garlic, minced 1 thumb ginger, minced 1 shallot, minced 1 1/2 tbsp Chinese rice wine or sake 3 tbsp soy sauce 3 tsp brown sugar This recipe makes about 1/2 cup of sauce. Instrucitons: 1. Soak 3 tablespoons of fermented black beans in water. 2. Mince 8 cloves of garlic, 1 shallot and 1 thumb-sized piece of ginger. Set aside. In a bowl, combine, 3 tablespoons of light soy sauce, 1 1/2 tablespoon of Chinese rice wine or sake and 3 teaspoons of brown sugar. 3. Slice up chilies lengthwise. Depending on the amount of heat you can handle, you can use more or less chilies. I use two since my kids eat the sauce too. If you can handle your spice, you can definitely use more chilies. Slicing up the chilies lengthwise will make it easier to remove the chilies later on. However, if you wish to keep the chilies in teh sauce, you can more finely chop them. 4. Rinse the soaked black beans under water. You can either mash them with a fork until your desired texture or keep them as is. 5. In a wok or pan, warm 3 tablespoons of vegetable oil and your chilies over medium low heat. The aim is to infuse the oil with the chilies, not cook them together. Stir them occasionally. When the chilies have darkened in colour, remove them and the seeds from the oil. 6. Turn the heat to medium and add in the garlic, ginger and shallots. Sauté until fragrant and then add in the black beans and sauté for a minute or two. Next, add in the soy sauce mixture and simmer on low for 8 - 10 minutes stirring constantly. 7. Finally, remove the sauce from the wok or pan. You can use the sauce right away or let it cool. Once it’s cooled, you can store it in the fridge for about 2 weeks.