Ingredients
Units Scale
- 200 g (heaping 3/4 cup) fresh red Serrano peppers – left in the sun to dry for 1-3 days, slice stems off after drying
- 1/3 cup garlic cloves
- 1/3 cup Fermented black beans
- 1/3 cup Minced ginger
- 4 tbs. Tempeh, washed and drained
- 3/4 cup + 4 tablespoons (Doubanjiang) Fermented Bean paste 郫县豆瓣酱
- 2/3 cup Peanut oil
- 1/4 cup Sesame oil
- 4 tbsp. shaoxing rice wine
- 2 tbsp. Maotai liquor (茅台酒 / Máotái jiǔ)
- 1 tablespoon sugar
- 1 tsp chicken bouillon powder
Instructions
- Combine all in food processor. Pour into wok and stir-fry for 3-5 minutes until liquid is gone. Pour into bottles and keep refrigerated.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
Nutrition
- Calories: 712.62 kcal
- Sugar: 10.95 g
- Sodium: 3539.57 mg
- Fat: 56.6 g
- Saturated Fat: 9.35 g
- Carbohydrates: 37.68 g
- Fiber: 7.19 g
- Protein: 14.5 g
- Cholesterol: 0.07 mg
