Black Bean Chili Sauce and Oil

Black Bean Chili Oil pic8

Many Chinese home cooks like to make black bean chili sauce at home. And so I created this recipe, using no secret ingredients or special techniques. Who could guess I only use one Chinese ingredient to make this incredibly flavorful Asian condiment. It can instantly turn your ordinary dishes into awesome gourmets when added to ribs, beef, fish, chicken and stir-fries. The slightly smoked flavor from the salty black beans makes everything tasty. The chili oil adds a special kick to the food and makes you come back for more.

Even though you can easily add all the black bean ingredients to the dish while cooking, yet it is so convenient to have it already made. It is ready whenever you need it. This is very basic for Chinese cooking, every Chinese kitchen has a jar of store bought black
bean garlic sauce sitting in the pantry. But of course it is more fun to make it yourself.

As always, you can make adjustments to any recipes according to your own preference. You are lucky if you have a Chinatown in your city, more choices. Wish we had a bigger and better Asian market in our small town.

 

Black Bean Chili Sauce and Oil – 辣豆豉醬

Cut onion, garlic, ginger and green onion into large sections. In a frying pan, add oil and cook on medium heat until fairly hot. To test, place one small piece of onion in the oil. If it sizzles then the oil is hot enough. Gently add onion, ginger, garlic and green onion to the hot oil. Turn the heat down to medium low. Fry the vegetables in oil until fragrant, slightly brown but not burnt. Turn off heat, promptly take out all the vegetables from the oil. Let the oil cool down a little but still hot, not to scorch the following ingredients. Add the black beans, pepper flakes, chipotle chile pepper, cayenne pepper, salt and sugar to the oil. Stir everything together and let the flavors combined in the oil for a few hours before using.

Black Bean Chili Oil pic7

Once cool, pour the oil and beans into a small glass container, cover with a lid, put in the refrigerator. The black bean chili sauce tastes better after infused with the scented oil for a few days. Finish using it within a month. Small batches ensure freshness of the sauce. This recipe makes over 1 cup of black bean chili sauce and oil. As a guideline, I normally use 1 tablespoon sauce per 1 pound of meat or stir-fries. But will use as much as needed for a delicious dish, perfect for making steamed pork ribs 豉汁蒸排骨 or chicken and pepper stir-fry 豉椒炒雞球.

Black Bean Chili Oil pic5

 

 

Print recipe:

Black Bean Chili Sauce and Oil - 辣豆豉醬

  • Servings: 8 to 12 | Recipe by Leslie at Soups Ahoy
  • Print

Black Bean Chili Oil pic3 print

Ingredients and Instructions

1/2 small onion, 5 cloves garlic, 2 slices ginger, 1 stalk green onion
2/3 cup canola oil or vegetable oil

1/3 cup fermented black beans, available in Chinese markets
1/2 teaspoon crushed red pepper flakes, 1 teaspoon ground chipotle chile pepper
1 teaspoon ground cayenne pepper, 1 teaspoon salt, 1/2 teaspoon sugar

Cut onion, garlic, ginger and green onion into large sections. In a frying pan, add oil and cook on medium heat until fairly hot. To test, place one small piece of onion in the oil. If it sizzles then the oil is hot enough. Gently add onion, ginger, garlic and green onion to the hot oil. Turn the heat down to medium low. Fry the vegetables in oil until fragrant, slightly brown but not burnt. Turn off heat, promptly take out all the vegetables from the oil. Let the oil cool down a little but still hot, not to scorch the following ingredients. Add the black beans, pepper flakes, chipotle chile pepper, cayenne pepper, salt and sugar to the oil. Stir everything together and let the flavors combined in the oil for a few hours before using.

Once cool, pour the oil and beans into a small glass container, cover with a lid, put in the refrigerator. The black bean chili sauce tastes better after infused with the scented oil for a few days. Finish using it within a month. Small batches ensure freshness of the sauce. This recipe makes over 1 cup of black bean chili sauce and oil. As a guideline, I normally use 1 tablespoon sauce per 1 pound of meat or stir-fries. But will use as much as needed for a delicious dish, perfect for making steamed pork ribs (豉汁蒸排骨).


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Printed from  https://soupsahoy.wordpress.com/2015/06/03/black-bean-chili-sauce-and-oil/

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