Black Bean Paste With Chilies

Name: Black Bean Paste With Chilies
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 qt
Ingredients: 16 ounces preserved black beans; oil; 1 1/2 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; 1/2 cup oyster sauce; 4 tablespoons dried garlic, pieces; 4 tablespoons dried ginger, small cubes; 3 tablespoons dried onion, small cubes

Submitted by Chef #DBLEE

"A Chinese classic paste for seafood and meats dished."

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Ready In:: 15mins
Ingredients:: 11
Yields:: 1 qt

ingredients

16 ounces preserved black beans
oil
1 ¹⁄₂ 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
¹⁄₂ cup oyster sauce
4 tablespoons dried garlic, pieces
4 tablespoons dried ginger, small cubes
3 tablespoons dried onion, small cubes

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.