Black bean stir-fries are packed full of umami goodness, but some store-bought versions of the sauce can be full of hidden nasties. Recreate your takeaway favourites at home with this homemade sauce that heroes clean, honest ingredients.
¼ cup peanut oil
8 garlic cloves, finely grated
4cm (1.5”) piece ginger, peeled, finely grated
½ cup salted fermented black beans*
2 tbsp Chinese Shaoxing wine*
1 tbsp light soy sauce
1 tbsp sugar
1 tsp cornflour (cornstarch)
Heat the oil in a wok over high heat. Add the garlic and ginger and cook, stirring often for 1 minute or until aromatic. Add the black beans and stir to combine.
Add ½ cup of water to the wok along with the Shaoxing, soy and sugar. Simmer for 15 minutes or until the water has nearly evaporated.
Combine the cornflour with 2 teaspoons of water. Add to the wok and simmer for 2 minutes or until thickened. Transfer sauce to a sterilised jar.
Notes:
– Salted fermented black beans come in vacuum packs or in cans. You can find them from an Asian grocery store or order them online.
– Chinese Shaoxing wine is a type of cooking rice wine. It’s available in the Asian aisle of some major supermarkets or from an Asian grocery store. If you’d rather leave it out, simply replace with beef stock.
