Chinese Black Bean Sauce
10m prep 0s cook 10m ready
About ½ cup This sauce can be rubbed on fish or shellfish before steaming or served as a condiment with the finished dish.
Ingredients
- 3 tablespoons fermented black beans
- 2 green onions, finely chopped
- 2 tablespoons soy sauce
- 2 tablespoons Shaoxing wine or dry sherry
- 4 garlic cloves, finely chopped
- 2 teaspoons vegetable oil
- 2 teaspoons toasted sesame oil
- 2 teaspoons finely chopped peeled ginger
- Salt and cracked black peppercorns to taste
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 3 tablespoons fermented black beans
- 2 green onions, finely chopped
- 2 tablespoons soy sauce
- 2 tablespoons Shaoxing wine or dry sherry
- 4 garlic cloves, finely chopped
- 2 teaspoons vegetable oil
- 2 teaspoons toasted sesame oil
- 2 teaspoons finely chopped peeled ginger
- Salt and cracked black peppercorns to taste
Let's Cook
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Step 1.
Mash to a paste with a fork in a small bowl or chop in a food processor: 3 tablespoons fermented black beans
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Step 2.
Stir in or pulse in: 2 green onions, finely chopped; 2 tablespoons soy sauce; 2 tablespoons Shaoxing wine or dry sherry; 4 garlic cloves, finely chopped; 2 teaspoons vegetable oil; 2 teaspoons toasted sesame oil; 2 teaspoons finely chopped peeled ginger; Salt and cracked black peppercorns to taste
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Step 3.
Serve at room temperature. The sauce will keep, covered and refrigerated, for up to 6 days.
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