Black Bean Paste With Chilies

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READY IN: 15mins
YIELD: 1 qt
UNITS: US

INGREDIENTS

Nutrition
  • oil
  • 1 12
    cups black bean paste, Lee Kum Kee brand
  • 1
    cup chili-garlic sauce, Lee Kum Kee brand
  • 4
    tablespoons brown bean sauce
  • 4
    tablespoons oil
  • 1
    cup shaoxing wine
  • 12
  • 4
    tablespoons dried garlic, pieces
  • 4
    tablespoons dried ginger, small cubes
  • 3
    tablespoons dried onion, small cubes
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DIRECTIONS

  • Place the black bean into a colander and run over with hot water and let the black bean drain until dry. Place the dry black bean into a lightly oil nonstick skillet and toast the black bean over a medium heat until well toasted. Place the toasted black bean into a stainless bowl and cool down room temperature.
  • Combine all of the ingredients into the black beans and blend together and spoon into a glass jar and seal and place the refrigerator for three days before use.
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