- Black bean dip is made by first soaking fermented black beans (<– affiliate link) in water for one hour.
- Then we rinse and drain the beans and mash them a little with a fork.
- Next, we fry the garlic, ginger and black beans in a little sesame oil and neutral oil.
- Add rice wine, soy sauce, rice vinegar, sugar, pepper, and broth and bring to a boil.
- Simmer the sauce for 5 minutes, before adding a little cornstarch to thicken the sauce.
- That sauce is now ready to use.
I’ve written an entire post on black bean dip if you’d like more information on the dip and fermented black beans.
for the meat
- I use strip steak, sliced thin, against the grain.
- Velvet the meat by mixing it with 1 teaspoon of baking soda.
- Cover and refrigerate for 30 minutes.
- Rinse meat in cold water to remove baking soda.
- Pat dry with paper towels and use according to your recipe.
I’ve written an entire post on how to make velvety beef if you’d like to learn more about the process, how it works, and why you should.
The rest of the stir fry ingredients
