- 50 ml (3 tablespoons plus 1 teaspoon) peanut oil
- 2 dried chillies
- 3 spring onions (scallions), white part, with 2 cm (3/4-inch) of green left on, finely sliced
- 1 large knob ginger, finely diced
- 2 cloves garlic
- 15 ml (1 tablespoon) shaohsing wine
- 15 ml (1 tablespoon) rice-wine vinegar
- 2 tablespoons sea salt
- 2 tablespoons superfine sugar
- 100 ml (1/2 cup) Chinese black rice vinegar
- 2 large knobs ginger, finely diced
- 30 ml (2 tablespoons) peanut oil
- 4 spring onions (scallions), sliced into rounds
- 2 large knobs ginger, finely diced
- 3 cloves garlic, finely diced
- 2 red chillies, sliced
- 60 ml (1/4 cup) bean paste
- 60 ml (1/4 cup) shaohsing wine
- 60 ml (1/4 cup) rice-wine vinegar
- 4 tablespoons (1/4 cup) crushed yellow rock (or light brown) sugar
- Heat the peanut oil in a wok and fry the chillies until they blacken. Discard the chillies and allow the oil to cool. In a mortar and pestle crush all the other ingredients lightly. As the oil cools add to the mortar and mix well. Leave for a little while to allow the flavours to marry.
- Very good on boiled and fried dishes, and a great dressing for grilled scallop salad.
- Mix the diced ginger with the vinegar and allow to stand for 1 hour before serving.
- You'll find this easy to make but very effective on boiled meats.
- In a wok, heat up the peanut oil and fry the spring onions, ginger, garlic and chillies for 3 minutes. Add all the other ingredients and reduce the sauce by half. Remove from the heat and cool.
- Can be used as a cold dipping sauce or heated up and tossed with steamed vegetables.