Chinese Black Bean Sauce

Ingredients

• 8 ounces dried fermented black beans
• 1.5 cups vegetable oil
• 4 Thai chiles, chopped
• 1 medium shallot, minced
• 1 (2 inch) piece fresh ginger, peeled and grated
• 3 cloves garlic, minced
• 3 tablespoons reduced-sodium tamari
• 2 tablespoons Shaoxing rice wine
• 1 teaspoon brown sugar
• 0.5 teaspoon ground Sichuan pepper
• 0.5 teaspoon Chinese five-spice powder
• 1 teaspoon sesame oil

Steps

1. Rinse the black beans thoroughly and dry them. Set aside about 1/4 cup and chop the remaining beans roughly.
2. Heat the vegetable oil in a large saucepan over medium-low heat. Add the chiles, shallot, ginger, and garlic and fry for about 5 minutes, until soft and fragrant. Cook slowly without burning, reducing the heat if needed.
3. Add both the chopped and whole beans and simmer for about 2 minutes, stirring often, until soft. Add the tamari, rice wine, brown sugar, ground Sichuan pepper, and five-spice powder. Simmer with frequent stirring until thickened, then take off the heat and cool for about 10 minutes.
4. Stir in the sesame oil and cover. As the sauce rests, the beans settle and oil rises into a barrier that protects against mold. Use the sauce or store it in an airtight container in the refrigerator for up to 1 month.