Black bean sauce

MAKES ABOUT ⅔ CUP V D C Q
1 tbsp peanut oil
2 tbsp fermented black beans, finely chopped
1 garlic clove, chopped
1 tbsp grated fresh ginger
1 shallot, chopped
2 scallions, finely chopped
2 small fresh green chiles, seeded and chopped
1 tbsp light soy sauce
1 tbsp strained freshly squeezed lemon juice
⅔ cup vegetable stock
1–2 tsp superfine sugar, or to taste
salt and pepper

Method

1. Heat a wok over high heat for 30 seconds. Add the oil, swirl it around to coat the bottom, and heat for 30 seconds. Add the black beans, garlic, ginger, and shallot and stir-fry for 2 minutes.
2. Add the scallions and chiles and stir-fry for 3 minutes. Add the soy sauce and lemon juice and simmer for 2 minutes. Add the stock and sugar with salt and pepper to taste and simmer for an additional 2 minutes. Transfer to a serving bowl and serve as required.

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