Ingredients:

  • 2 tablespoons neutral oil (vegetable, canola, or peanut oil), (30ml)
  • 4 cloves garlic, minced (about 2 tablespoons), (12g)
  • 1 tablespoon ginger, minced (about 8g)
  • 1/2 teaspoon red pepper flakes (adjust to taste), (1g)
  • 1/2 cup fermented black beans, rinsed and coarsely chopped, (80g)
  • 1/2 cup low-sodium chicken broth (or vegetable broth), (120ml)
  • 2 tablespoons soy sauce, (30ml)
  • 1 tablespoon rice vinegar, (15ml)
  • 1 tablespoon granulated sugar, (12g)
  • 1 teaspoon cornstarch, (4g)
  • 1 teaspoon sesame oil, (5ml)
  • Optional: 1 tablespoon Shaoxing wine (or dry sherry), (15ml)

Instructions:

  1. Heat oil in a saucepan or wok over medium heat. Add garlic, ginger, and red pepper flakes. Sauté until fragrant (about 30 seconds).
  2. Add the chopped black beans to the pan. Sauté for 2-3 minutes, stirring frequently, until they start to soften and release their aroma.
  3. Pour in the chicken broth, soy sauce, rice vinegar, and sugar. Stir to combine. Bring the mixture to a simmer.
  4. In a small bowl, whisk together cornstarch and 1 tablespoon of cold water to create a slurry. Pour the slurry into the simmering sauce while stirring constantly.
  5. Continue to simmer the sauce for 5-7 minutes, or until it thickens to your desired consistency. Stir occasionally to prevent sticking.
  6. Remove the saucepan from the heat. Stir in the sesame oil and Shaoxing wine (if using).
  7. Taste the sauce and adjust seasonings as needed. Add more soy sauce for saltiness, sugar for sweetness, or red pepper flakes for heat.
  8. Let the sauce cool slightly before using. Store in an airtight container in the refrigerator for up to 5 days.