Black bean sauce

Black bean sauce

By
From
Supernormal
Makes
625 ml
Photographer
Earl Carter

This is a great version of the classic Cantonese sauce. It’s versatile, great with vegetables and seafood, and will keep well in the refrigerator for up to a week.

Ingredients

Quantity Ingredient
60ml grapeseed oil
7.5cm piece fresh ginger, finely shredded
12 garlic cloves, finely diced
1/3 cup salted black beans, soaked in water for 10 minutes
80ml shaoxing rice wine
250ml best-quality oyster sauce
1 tablespoon sweet soy sauce
1 tablespoon sesame oil

Method

  1. In a stainless steel saucepan over medium heat, gently warm the grapeseed oil. Add the ginger and cook for 3–4 minutes until aromatic and wilted. Add the garlic and continue to cook until the garlic is soft.
  2. Meanwhile, strain and finely chop the black beans.
  3. Add the shaoxing rice wine to the ginger and garlic and simmer until reduced by half.
  4. Add the oyster sauce, 190 ml water, the black beans and sweet soy sauce and bring to a simmer. Continue to cook, stirring occasionally, for 10 minutes. If the sauce seems a little thick, thin it with a few tablespoons of water.
  5. Remove from the heat and stir in the sesame oil once the sauce has cooled.
Tags:
super normal
andrew
mcconnell
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