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BLACK
BEAN–GARLIC SAUCE
 As
a teenager in Dayton, Ohio, I had to seek out Chinatowns away from home
to have black beans and clams, a
dish I’d dream about—literally. The combo is classic Chinese,
like its main savory seasoning, the black beans and garlic. This version
gives you all the great pungent taste of
that immortal pairing without the bother of
having to chop and blend every time you want it. At Blue Ginger we use
this sauce all the time to make
the delicious Wok-Stirred Clams and Black Beans on page
35—and you will too, once you have it on hand.
Be sure not to seal the jar in which you store the sauce
until it’s completely cool, and
stir it well before using.
Makes about
3 cups
Lasts 2 weeks, refrigerated
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1 cup
grapeseed oil or canola oil
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1/3 cup
fermented black beans, roughly chopped
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1/2 cup
minced garlic
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1/2 cup
peeled and minced fresh ginger
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2
bunches of scallions, white and green parts, sliced 1/8 inch thick
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1
tablespoon sambal oelek or hot red pepper sauce
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1/2 cup
Shaoxing rice wine or dry sherry
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2
teaspoons kosher salt
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1
teaspoon freshly ground black pepper
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Heat
a wok or large sauté pan over high heat. Add 1/4 cup of the oil and
swirl to coat the pan. Add the
beans, garlic, ginger, and scallions, and stir-fry until the mixture
has softened, 2 to 3 minutes.
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Add
the sambal oelek and wine, decrease the heat to medium, and cook
until the mixture is reduced
by three quarters, 2 to 3 minutes. Add the salt and pepper.
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Remove
the mixture from the heat and allow it to cool. Transfer half of the
mixture to a blender and purée it at
high speed while adding the remaining 3/4 cup of
oil. Stir the purée back into the remaining mixture and cool
completely. Use or store.
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