Servings:
Yield: about 3 cups Servings
Ingredients
- 1 cup grapeseed oil or canola oil
- 1/3 cup black beans
- 1/2 cup garlic
- 1/2 cup ginger
- 2 bunch scallions
- 1 tablespoon sambal oelek or hot red pepper sauce
- 1/2 cup shaoxing rice wine or dry sherry
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
Preparation
Baking 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, if refrigerated).
