Ingredients

• 8 ounces dried fermented black beans
• 1.5 cups vegetable oil
• 4 Thais chiles , chopped
• 1 medium shallot , minced
• 1 , 2 inch
• 3 cloves garlic , minced
• 3 tablespoons reduced-sodium tamari
• 2 tablespoons Shaoxing rice wine
• 1 teaspoon brown sugar
• 0.5 teaspoons ground Sichuan pepper
• 0.5 teaspoons Chinese five-spice powder
• 1 teaspoon sesame oil

Instructions

1. 1 Rinse black beans thoroughly and dry. Remove about 1/4 cup and set aside. Roughly chop the rest of the beans.
2. 2 Heat vegetable oil in a large saucepan over medium-low heat. Add chiles, shallot, ginger, and garlic. Fry until soft and fragrant, about 5 minutes. Do not let the ingredients burn. Reduce the heat if necessary. The objective is to slow cook the ingredients.
3. 3 Add all the beans; both chopped and whole. Simmer, stirring often, until the beans are soft, about 2 minutes. Add tamari, rice wine, brown sugar, ground Sichuan pepper, and five spice. Simmer until thickened, stirring often. Remove from heat; let cool, about 10 minutes.
4. 4 Mix in sesame oil and cover. As the sauce rests, the beans will settle and the oil will float, creating a barrier which will protect it from mold. The sauce is ready to use or store in an airtight container in the refrigerator for up to 1 month.

Nutrition per serving