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Black bean and ginger sauce

Forget take away, make this Asian style stir-fry sauce instead! - by Karen Martini
  • 30 Aug 2019
Prep: 10 Minutes - Cook: 25 Minutes -
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You can use this sauce in chicken or beef stir-fries, or dilute with vinegar and add a few drops of sesame oil for dumpling dipping sauce.

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

  1. 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.

  2. 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.

  3. 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!

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Karen Martini
Karen Martini
Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.

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