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1/4 cup fermented black beans
soaked in water about an hour then rinsed and drained
2 tablespoons oil
5 cloves finely minced garlic
3 tablespoons finely minced ginger
1/4 cup onions finely chopped
1/2 cup vegetable broth
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon liquid aminos
1 teaspoon sugar or rice syrup
1/2 teaspoon rice vinegar
1 teaspoon hot red pepper sauce
1 1/2 teaspoons arrowroot dissolved in 1 tablespoon water
Mash soaked and drained fermented black beans with a fork and set aside.
Heat the oil in a small saucepan over medium-high heat.
Add the garlic and ginger and cook for a minute or two until softened and very fragrant.
Add the green onions and cook for another minute.
Add the mashed beans and cook for another minute.
Add all remaining ingredients, except for the cornstarch mixture, and bring to a boil.
Reduce the heat to medium and simmer uncovered for 10-12 minutes or until the liquid is reduced by half.
Stir in the cornstarch mixture and simmer for another minute or until thickened.
Let the black bean sauce cool and store in an airtight container (preferably glass).
Will keep for up to 2 weeks.
Made 12 oz.
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