The killer ingredient here is the fermented black beans. Any good Asian grocery store will stock these, and from there they keep in the refrigerator for a while. Simply fry a teaspoon with some garlic and red chilli. A little goes a long way, they pack A LOT of salty funky umami flavor. I love to add this trio to pan fried green beans, plated here with some simple egg fried rice.
Written by Stuart
Hi I'm Stuart, amateur home cook and professional food writer. You can find my writing at places like The Salt Lake Tribune, Utah Stories, Utah Now Online and Gastronomic SLC amongst many others. As well as writing extensively about restaurants for more than a decade, I'm endlessly curious about that product on the shelf. Is it any good I wonder? If you're like me, wonder no more. View all posts by Stuart