100ml grapeseed oil
14 green shallots, finely chopped
120g young ginger, peeled and finely julienned
12 cloves garlic, finely grated
2 birdseye chillies, sliced in rings
500ml vegetable or chicken stock
250g fermented black beans, rinsed under hot water
200ml Shaoxing wine (from Asian grocers)
200ml rice wine vinegar
3 Tbsp light soy
2 Tbsp brown sugar
3 tsp white pepper
2 star anise
1 Tbsp cornflour, dissolved in a little cold water
1 tsp sesame oil
Put oil in a medium saucepan over medium heat. Add shallots, ginger, garlic and chilli. Cook for 5 minutes, stirring, until tender and starting to caramelise. Add stock and beans, and simmer for 10 minutes or until reduced by half.
Stir in wine, vinegar, soy, sugar, pepper and star anise and simmer for 10 minutes. Add cornflour mixture and sesame oil, and stir until boiling and thickened. Remove from heat.
Pour sauce into sterilised containers or jars and chill. The flavours will become more intense the next day. Keeps for 2 to 3 weeks in the fridge.
For more delicious recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!