Black Bean Paste With Chilies |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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A Chinese classic paste for seafood and meats dished. Ingredients:
16 ounces preserved black beans |
oil |
1 1/2 cups black bean paste, lee kum kee brand |
1 cup chili-garlic sauce, lee kum kee brand |
4 tablespoons brown bean sauce |
4 tablespoons oil |
1 cup shaoxing wine |
1/2 cup oyster sauce |
4 tablespoons dried garlic, pieces |
4 tablespoons dried ginger, small cubes |
3 tablespoons dried onion, small cubes |
Directions:
1. Place the black bean into a colander and run over with hot water and let the black bean drain until dry. Place the dry black bean into a lightly oil nonstick skillet and toast the black bean over a medium heat until well toasted. Place the toasted black bean into a stainless bowl and cool down room temperature.
2. Combine all of the ingredients into the black beans and blend together and spoon into a glass jar and seal and place the refrigerator for three days before use.
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