Chinese Hot Pepper and Black Bean Sauce


  • 5 tbs of canola oil
  • 3 tbs crushed red pepper flakes
  • 1 and 1/2 tbs fermented black beans, rinsed and drained (available at Asian Markets)
  • 1 and 1/2 tbs minced garlic
  • 2 tsp dry sherry
  • 2 tsp sesame oil
  • 1/2 tsp salt

This is a great sauce to add a little heat to stir fry dishes.

  • In a jar or small bowl, place oil, red pepper, black beans, garlic, sherry, sesame oil and salt.
  • Cover tightly with foil.
  • Set jar or bowl on rack over simmering water.
  • Cover and steam for 45 minutes.
  • Cool, cover and refrigerate. Sauce will keep indefinitely.
  • Serve at room temperature.

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