Moo sent this recipe with the following note: This is excellent. And it keeps in the refrigerator for 2 weeks.
1 pint olive oil
1/2 cup dried red chili flakes
2/3 cup fermented black beans
2/3 cup Tientsin preserved Chinese vegetables
1/4 cup Mainland preserved cabbage
1 T fresh garlic, minced
1 T fresh ginger, minced
1/2 cup scallions, minced
1 T sherry
1/2 cup soy sauce
1/2 cup cilantro, minced
Heat olive oil in your wok. One at a time and in the order listed, add all the ingredients except the cilantro. Mix thoroughly between ingredients. Take care not to let ingredients boil over. Once you are satisfied that ingredients are well infused, remove from head. Add cilantro. Cool and store in refrigerator.
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