Ingredients
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
Method
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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.
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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.
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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!
