Black Bean Sauce

 A quick savoury stir-fry sauce.

All the ingredients are the sort of stuff that is generally lurking in the back of the kitchen cupboards and/or fridge - in my kitchen anyways.
And cause its not from a jar premade, you can juggle the balance of ingredients to your own taste.

Salted fermented black beans are available from Chinese supermarkets.

 This makes enough for a stirfry to feed 3-4 people.

• 2 tbsp salted fermented black beans
• 2-3 cloves of garlic
• 2 tbsp oyster sauce
• 2 tbsp soy sauce
• 2 tbsp sherry
• 1 tsp cornflour
• 1/2 cup water
• 2 tbsp toasted sesame oil

Put the black beans into a mug or small bowl and mash up slightly with a fork.
Peel and mince the garlic and add to the black beans along with all the remaining ingredients.
Stir to combine.

 To cook:

Stir-fry sliced meat and vegetables in a wok until almost done.
Pour over the black bean sauce mixture and stir-fry for a minute or two more until the sauce thickens and starts to coat the stir-fry ingredients.
Serve immediately over rice or noodles.


Categories: Chinese