Chili Black Bean Sauce

INGREDIENTS:

8 ounces fresh red bird's eye chillis, stemmed and finely minced 1/3 cup fermented black beans, rinsed and chopped 2 tablespoons peanut or vegetable oil 1 tablespoon yellow rice wine 2 teaspoons dark rice vinegar 1 tablespoon sugar

1) Cook the chillis and black beans in the oil over medium heat for 1 minute. 2) Add the rice wine and vinegar and simmer for another 3 minutes. Stir in the sugar. 3) Remove from the heat and let cool before transferring to a storage container. The sauce can stored in the fridge for up to 3 weeks.

bon appetit