Vegan black bean sauce

This flexible, handmade sauce gives fried rice, noodles, and stir-fried a rich umami flavor.

Serving: 2 cups


⅓ cup grapeseed oil

4 to 6 dried Chinese peppers, torn into small pieces

1 cup fermented black , rinsed, strained, and coarsley chopped

¼ white onion, minced

¼ cup Shaoxing

¼ cup light soy sauce

¼ cup

1 head (8 to 10 large cloves), finely minced

1-inch piece fresh ginger, finely minced

How To prepare:

In a medium saucepan, heat oil and chili peppers over medium heat. Reduce heat to medium-low and simmer, stirring periodically, until chile peppers are dark but not black, 1 to 2 minutes. Remove chile peppers and dispose of them. Add and onion to the mix. Cook and stir for 6 to 8 minutes, or until sauce becomes slightly dry (beans will first absorb oil but will release it once cooked).

Add sugar, Shaoxing wine, and soy sauce. Allow to simmer, stirring regularly, for 10 minutes, or until the onion is soft. Low heat and continuous stirring will prevent sauce from burning and maintain even cooking. Add garlic and ginger and continue to simmer and stir for approximately 5 minutes, or until the onion becomes extremely soft. Transfer the sauce to a wide basin for thorough cooling. Refrigerate in an airtight jar for up to six months.

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