Chinese fermented black soy beans are eye-bulgingly salty and all kinds of funky. Here, its fermented tang is transformed into a delicious dipping sauce with the help of maple syrup, creamy peanut butter, and a little chili oil for some warm heat. It's perfect as a dip for dumplings, and is also delicious with roasted chicken and seared pork chops.
- Yield:Makes about 1 cup sauce
- Active time:5 minutes
- Total time:5 minutes
- 4 tablespoons Chinese or Korean fermented black bean paste
- 2 tablespoons creamy peanut butter
- 2 tablespoons maple syrup
- 4 teaspoons chili oil
- 6 tablespoons water
In a small bowl, combine black bean paste, peanut butter, maple syrup, and chili oil. Stir until emulsified, then whisk in water until thoroughly combined. Serve.