Garlicky Black Bean Sauce
|Garlic cloves||2⁄3 Ounce, peeled (4 Large Ones Or 20 Grams)|
|Ginger piece||1 Inch, peeled|
|Scallions||1 1⁄2 Ounce, cut into 1 -inch pieces (White Part Only, 45 Grams)|
|Fermented black beans/Salted black beans||4 Ounce, drained, rinsed (110 Grams Or 1/4 Cup)|
|Chicken broth||240 Milliliter (1 Cup, Preferably Chinese Chicken Broth)|
|Light soy sauce||3 Tablespoon (Or Reduced Salt Variety)|
|Rice wine||3 Tablespoon|
|Sugar||1 1⁄4 Tablespoon|
|Vegetable oil||3 Tablespoon|
Drop the garlic, ginger, and scallions through the feed tube of a food processor with the metal blade in place and the motor running and chop finely, about 10 seconds.
Add the black beans and pulse until combined, about 4 times.
Combine all the remaining ingredients except the oil in a bowl.
Heat a wok or heavy skillet over high heat.
Add the oil and heat it.
Add the scallion mixture and stir-fry until fragrant, about 10 seconds.
Add the broth mixture and cook until thickened, about 5 minutes, stirring constantly.