Made this with a vegetarian steak and your black vinegar pickles this weekend. The sauce didn't *quite* tighten up, but it was quite tasty nonetheless!
Love your dive on Chinese kitchen pantry. I used to have Doubanjiang but I never used it enough. Wish it comes in tiny jars. Now whenever a recipe calls for this, I use doenjang or miso plus laoganma chili oil instead.
Made this with a vegetarian steak and your black vinegar pickles this weekend. The sauce didn't *quite* tighten up, but it was quite tasty nonetheless!
Love your dive on Chinese kitchen pantry. I used to have Doubanjiang but I never used it enough. Wish it comes in tiny jars. Now whenever a recipe calls for this, I use doenjang or miso plus laoganma chili oil instead.