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.
Hi I’m Stuart, professional food writer and long time eater. You can find my writing at places like Gastronomic SLC, Visit Salt Lake, The Salt Lake Tribune, Utah Stories, Utah Now Online and many others.
As well as writing extensively about restaurants for more than fifteen years, I’m endlessly curious about that product on the shelf. Is it any good I wonder? If you’re like me, wonder no more. Follow along on Instagram too!