Black bean and ginger dipping sauce

Name: Black bean and ginger dipping sauce
Cook time: 30 min
Yield: 1½ cups (375ml)
Ingredients: 3 tbsp extra virgin olive oil; 5cm piece ginger, finely shredded; 4 garlic cloves, finely diced; 1 small red onion, finely sliced; 2 tbsp salted black beans (fermented soy beans); 1 long red chilli, finely sliced; 1/3 cup (80ml) shao hsing wine; 1 tbsp brown sugar; 2 tbsp stock or water; 1 tbsp light soy; 1 tbsp malt vinegar; 1 tsp sesame oil; 1/3 cup (80ml) extra virgin olive oil, extra

Kylie Kwong

November 15, 2017

Black bean and ginger dipping sauce William Meppem

easyTime:< 30 minsMakes:1½ cups (375ml)

Add tang, flavour and heat to your favourite poached meat and fish.

Ingredients

3 tbsp extra virgin olive oil
5cm piece ginger, finely shredded
4 garlic cloves, finely diced
1 small red onion, finely sliced
2 tbsp salted black beans (fermented soy beans)
1 long red chilli, finely sliced
1/3 cup (80ml) shao hsing wine
1 tbsp brown sugar
2 tbsp stock or water
1 tbsp light soy
1 tbsp malt vinegar
1 tsp sesame oil
1/3 cup (80ml) extra virgin olive oil, extra

Method

1. Heat the 3 tablespoons of oil in a hot wok and, when hot, add ginger, garlic, onions, black beans and chilli, and stir-fry for 2 minutes. Add wine and stir-fry for 1 minute. Add sugar, stock or water and soy and caramelise for 2 minutes. Add vinegar and sesame oil.
2. Remove from heat and slowly stir in the 1/3 cup of extra virgin olive oil. Set aside in a serving dish.
Goes with Kylie Kwong's poached chicken

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