Chinese Sauce/Spice
Source:Simply Ming – Ming Tsai
Prep Time:10-30 Minutes
Servings:4
From a very well known chef in Boston, this sauce provides a unique and authentic chinese flair to any simple stir-fry using your favorite veggies (but not too many, less is more!). Goes great with fried or white rice.
Ingredients:
| 1 | cup | canola oil |
| 1/3 | cup | fermented black soy beans |
| 1/2 | cup | garlic |
| 1/2 | cup | ginger |
| 2 | bunch | scallion, |
| 1 | tablespoon | sambal oelek |
| 1/2 | cup | rice wine (shaoxing), |
| 2 | teaspoon | salt |
| 1 | teaspoon | black pepper |
Directions:
1. 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.
2. Add the sambal oelek and wine. Then decrease the heat to medium, and cook until the mixture is reduced by three quarters, 2 to 3 minutes. Add the salt and pepper.
3. 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. The sauce lasts 2 weeks, refrigerated.
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