jake wrote:
> sf wrote:
> > for stir fry... delicious with shellfish
> >
> > In a blender
> > equal parts of
> > dried, salted black beans
> > green onions (green and white part) or plain onion
> > grated ginger
> > chopped garlic
> >
> > Add as much oil as you would use if you sauted up the garlic. I add
> > enough to penetrate, but not come over the top of the mixture.
> >
> > Blend into a paste. Saute in a pan until it separates a little. At
> > this point, you can store it or use it.
> >
> > When you're ready to use, put it into the wok with some soya and a
> > pinch of sugar. Stir fry your crab in it quickly or pour over steamed
> > clams.
>
>
> I saw salted black beans in shop, which was highly exceptional. Didn't
> buy them, because I had no idea how they can be used. Thank you for
> giving me a reaon to buy them after all!

aka fermented black beans or preserved black beans. If you're new to
using them, I'll just point out that sf's sauce is also good with [beef
and] asparagus or with spareribs, to mention just two more
possibilities. If you like heat/spiciness, sometimes you can add a
little bit of red pepper flakes to the sauce. -aem