Sichuan Chili Bean Paste

Ingredients

• 1 1/2 cups fermented broad bean paste (doubanjiang)
• 1/2 cup dried Sichuan chiles, stemmed
• 1/4 cup neutral oil, such as peanut or vegetable
• 2 tablespoons garlic, minced
• 2 tablespoons fresh ginger, minced
• 2 tablespoons Sichuan peppercorns
• 2 tablespoons Shaoxing wine
• 1 tablespoon sugar
• 1 teaspoon sesame oil

Method

1. 1

   In a dry 9-inch skillet over medium-low heat, toast the dried Sichuan chiles, stirring constantly, until fragrant and slightly darkened, about 2 minutes. Remove and let cool, then break or pulse into coarse flakes.

   2:00 · Toast chiles
2. 2

   In the same skillet, toast the Sichuan peppercorns over medium-low heat until fragrant, about 1 minute, then grind coarsely with a mortar and pestle or spice grinder.

   1:00 · Toast peppercorns
3. 3

   Heat the neutral oil in the skillet over medium heat until shimmering, about 1 minute.

   1:00 · Heat oil
4. 4

   Add the garlic and ginger and stir-fry until fragrant and just golden at the edges, about 1 minute, taking care not to let them brown too dark.

   1:00 · Cook garlic and ginger
5. 5

   Add the fermented broad bean paste and stir constantly, breaking up any clumps, until the oil turns deep red and the paste is fragrant, about 5 minutes.

   5:00 · Cook bean paste
6. 6

   Stir in the toasted chile flakes, ground Sichuan peppercorns, Shaoxing wine, and sugar. Reduce heat to low and simmer gently, stirring often, until the mixture darkens and the oil separates slightly, about 10 minutes.

   10:00 · Simmer paste
7. 7

   Remove from heat and stir in the sesame oil. Let the paste cool completely to room temperature before transferring to a clean jar.

8. 8

   Store covered in the refrigerator, where the flavor will deepen over the first few days; use within 3 months.