Instructions 1 Mash soaked and drained fermented black beans with a fork and set aside. 2 Heat the oil in a small saucepan over medium-high heat. ... 3 Add all remaining ingredients, except for the cornstarch mixture, and bring to a boil. ... 4 Let the black bean sauce cool and store in an airtight container (preferably glass). ...
Heat saucepan on medium high. Add oil, hot but not smoky. Add minced ginger root, garlic, white part of green onion and salt and pepper. Cook to soften. Add fermented black beans, smash with spoon and mix into ginger, garlic, onion mixture. Add chopped onion, cook to soften 2 minutes. Add oyster sauce and rice vinegar, mix well.
Ingredients 3 tablespoons fermented black beans ,soaked in water about an hour then rinsed and drained (if you prefer a stronger and saltier flavor, use more beans) 2 tablespoons oil 2 tablespoons finely minced garlic 2 tablespoons finely minced ginger 2 green onions finely chopped 1/2 cup vegetable or chicken broth
Because of the saltiness of the beans, there is no need to add salt in the recipes where you use this sauce. Rinse black beans thoroughly and dry. Remove about 1/4 cup and set aside. Roughly chop the rest of the beans. Heat vegetable oil in a large saucepan over medium-low heat. Add chiles, shallot, ginger, and garlic.