Ingredients
1 cup grapeseed oil or canola oil
1/3 cup fermented black beans, roughly chopped
1/2 cup minced garlic
1/2 cup peeled and minced fresh ginger
2 bunches of scallions, white and green parts, sliced 1/8 inch thick
1 tablespoon sambal oelek or hot red pepper sauce
1/2 cup Shaoxing rice wine or dry sherry
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/3 cup fermented black beans, roughly chopped
1/2 cup minced garlic
1/2 cup peeled and minced fresh ginger
2 bunches of scallions, white and green parts, sliced 1/8 inch thick
1 tablespoon sambal oelek or hot red pepper sauce
1/2 cup Shaoxing rice wine or dry sherry
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Directions
Heat a wok or large sauté pan over high heat. Add 1/4 cup of the oil and swirl to coat the pan. Add the beans, garlic, ginger, and scallions, and stir-fry until the mixture has softened, 2 to 3 minutes.
Add the sambal oelek and wine, decrease the heat to medium, and cook until the mixture is reduced by three quarters, 2 to 3 minutes. Add the salt and pepper.
Remove the mixture from the heat and allow it to cool. Transfer half of the mixture to a blender and purée it at high speed while adding the remaining 3/4 cup of oil. Stir the purée back into the remaining mixture and cool completely. Use or store. Lasts 2 weeks, refrigerated.
Add the sambal oelek and wine, decrease the heat to medium, and cook until the mixture is reduced by three quarters, 2 to 3 minutes. Add the salt and pepper.
Remove the mixture from the heat and allow it to cool. Transfer half of the mixture to a blender and purée it at high speed while adding the remaining 3/4 cup of oil. Stir the purée back into the remaining mixture and cool completely. Use or store. Lasts 2 weeks, refrigerated.
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