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Black bean and ginger dipping sauce

Kylie Kwong
Kylie Kwong

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Black bean and ginger dipping sauce
Black bean and ginger dipping sauce William Meppem

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

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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. 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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Kylie KwongKylie Kwong is a chef, restaurateur and recipe writer.

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Original URL: https://www.smh.com.au/link/follow-20170101-gzlu6o