Hunan Hot Pepper & Black Bean Sauce
Yield
1 servingsPrep
5 minCook
45 minReady
2 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | tablespoons |
vegetable oil
|
|
| 3 | tablespoons |
red pepper flakes
crushed |
|
| 1 ½ | tablespoons |
black beans
fermented, rinsed, draned |
|
| 1 ½ | tablespoons |
garlic
minced |
|
| 2 | teaspoons |
sherry
dry |
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 75 | ml |
vegetable oil
|
|
| 45 | ml |
red pepper flakes
crushed |
|
| 23 | ml |
black beans
fermented, rinsed, draned |
|
| 23 | ml |
garlic
minced |
|
| 1E+1 | ml |
sherry
dry |
|
| 2.5 | ml |
salt
|
|
Directions
In a jar or bowl, place oil, red pepper, black beans, garlic, sherry, sesame oil and salt.
Cover tightly with foil. Set jar on rack over simmering water; cover and steam for 45 minutes.
Cool, cover and refrigerate indefinitely.
Serve at room temperature.
