Black Bean Sauce

Rinse a small handful of Fermented Black Beans under cold water to remove excess salt, then lightly mash or chop them so they break down into the sauce.

Peel and finely mince 2–3 cloves of Garlic and a thumb-sized piece of Ginger; trim and thinly slice the white parts of the Scallions separately from the green tops (reserve the greens for garnish).

Heat 1–2 tablespoons of Neutral Oil in a small saucepan or wok over medium heat until shimmering.

Add the mashed fermented beans and stir-fry 30–45 seconds to coax out their aroma, then add the garlic, ginger and the scallion whites and cook another 30–60 seconds until fragrant but not browned.

Carefully splash in 1–2 tablespoons of Shaoxing Wine to deglaze the pan and let it reduce for about 20 seconds.

Stir in 1–2 tablespoons of Light Soy Sauce, 1 teaspoon of Sugar and about 3/4–1 cup of Chicken Stock; bring the mixture to a gentle simmer and let the flavors meld for 2–3 minutes.

Whisk together 1 teaspoon of Cornstarch with 2 tablespoons of Water to make a smooth slurry, then slowly whisk the slurry into the simmering sauce until it thickens to your desired consistency.

Finish with a small drizzle (about 1/2–1 teaspoon) of Sesame Oil for fragrance, taste and adjust seasoning if needed, then stir in the reserved scallion greens before serving.