Black Bean-Garlic Sauce
from https://www.ming.com/

Fermented black beans (also called salted or dried black beans) are made from soybeans that have been dried and fermented with salt and come packed in plastic bags or cardboard containers. Because of their strong flavor (their flavor is similar to that of soy sauce, just more pungent and powerful), fermented black beans are frequently paired with other strong seasonings, such as garlic and chilies. They make a frequent appearance in Cantonese cooking; you'll find them in dishes such as Shrimp With Lobster Sauce and Stir-fried Clams in Black Bean Sauce. Fermented black beans are normally rinsed before being used in cooking; otherwise, they will impart too much of a salty flavor to the dish. Often you'll find recipes calling for the beans to be mashed with garlic. Use them in marinades to add tons of savory umami and to thicken the sauce at the same time. Already prepared black bean sauces have other spices such as chilies and/or wine and possibly ginger may be added to them.

Ming says: As a teenager in Dayton, Ohio, I had to seek out Chinatowns away from home to have black beans and clams, a dish I'd dream about - literally. The combo is classic Chinese, like its main savory seasoning, the black beans and garlic. This version gives you all the great pungent taste of that immortal pairing without the bother of having to chop and blend every time you want it. At Blue Ginger we use this sauce all the time to make the delicious Wok-Stirred Clams and Black Beans - and you will too, once you have it on hand.

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
1/3 - 1/2 cup Shaoxing rice wine or dry sherry
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

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.

Be sure not to seal the jar in which you store the sauce until it's completely cool, and stir it well before using.

Note: Chinese black beans are soy beans that have been fermented and cured in salt, which turns them black. Asian grocers sell them in bags, cans or jars. They may also be found in the Asian section of some supermarkets.

Makes 2 1/2 cups.

Some of Ming Tsai's recipes that use this sauce call for 1/3 cup, so this recipe would be enough for about 7 stir-fries.
- Clams with Chinese Black Bean Sauce
- Chicken & Broccolini with Chinese Black Bean Sauce

Other recipes that use Black Bean Sauce:

Grilled Chicken Breast with Black Bean Sauce
Lobster Cantonese
Shrimp in Lobster Sauce
Chinese Steamed Spareribs w/ Black Bean Sauce

Per tablespoon: 65 calories, 1 g protein, 2 g carbohydrate, 6 fat (0 saturated), 0 cholesterol, 36 mg sodium, 0 fiber.